Chilli Fish is a popular Indo-Chinese dish that has many versions, the recipes vary a bit from each other. I’m sharing here the way we cook Restaurant-style Chilli Fish at home for many years. This is one family favourite food of ours that we love to pair with some garlic fried rice, or regular veg fried rice. You can use any freshwater fish for this preparation, I used Barramundi/Bhetki fish here.
I hope you will enjoy trying the recipe for your family and friends. Let me know about the experience if you’re cooking this at home. 🙂
Restaurant-style Chilli Fish
Restaurant-style Chilli Fish made easy for home cooks. Try this recipe and whip up the popular Indo-Chinese, delicious Chilli Fish in less than an hour.
Ingredients
For Marination
- 500g- Boneless fish (cubed)
- 1- Egg (whisked)
- 3 tbsp- Cornstarch
- 1 tbsp- Green chilli sauce (adjust as per your preference)
- ¾ tsp- Black pepper powder
- 1 tsp- Ginger paste
- 1 tsp- Garlic paste
- 1 tsp- Salt
- ½ tsp- White vinegar
For Sauce
- ¼ cup- Tomato puree
- ¼ cup- Tomato sauce
- ½ tsp- Dark Soy sauce
- ½ tsp- White vinegar
- 2 tsp- Salt to taste
- 1 chopped- Green onion (only the green part)
- 4- Green chillies (adjust as per your tolerance)
- 2 medium-sized Onion (cut into cubes)
- 1 medium-sized- Green Bell pepper/Capsicum (cut into cubes)
- 1 tbsp- Garlic (chopped)
- Vegetable oil as required
Instructions
-
Add everything in a bowl mentioned for marination with the fish pieces. Mix well, keep aside for 30 minutes.
-
Heat 1 cup of oil in a deep non-stick frying pan. Over medium heat fry the fish pieces until golden, drain on a paper towel.
-
Heat ¼ cup of oil in a frying pan. Add the cubed onions and bell peppers, fry quickly over high heat until light brown in colour, keep aside.
-
Reduce the heat; in the remaining oil add chopped garlic and fry for a few seconds.
-
Make a slurry by mixing 2 tsp Cornstarch into ½ cup of water, keep aside to use later.
-
Next to add the chopped chillies, tomato puree, dark soya sauce, tomato sauce, white vinegar, and salt, mix well.
-
Add the Cornstarch slurry, mix well and give this a quick boil over high heat.
-
Reduce the heat, add fried fish pieces, cook for 10 minutes, keep stirring in between.
-
Add the lightly fried, cubed onions and bell peppers, mix gently and remove from the heat.
-
Your Restaurant-style Chilli Fish is ready to devour. Garnish with some chopped green onions.
-
Serve hot with Chinese fried rice or Noodles.
