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
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Add everything in a bowl mentioned for marination with the fish pieces. Mix well, keep aside for 30 minutes.
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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.
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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.
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Reduce the heat; in the remaining oil add chopped garlic and fry for a few seconds.
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Make a slurry by mixing 2 tsp Cornstarch into ½ cup of water, keep aside to use later.
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Next to add the chopped chillies, tomato puree, dark soya sauce, tomato sauce, white vinegar, and salt, mix well.
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Add the Cornstarch slurry, mix well and give this a quick boil over high heat.
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Reduce the heat, add fried fish pieces, cook for 10 minutes, keep stirring in between.
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Add the lightly fried, cubed onions and bell peppers, mix gently and remove from the heat.
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Your Restaurant-style Chilli Fish is ready to devour. Garnish with some chopped green onions.
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Serve hot with Chinese fried rice or Noodles.