Craving a fiery, flavorful dish that packs a punch? Look no further than this easy Indo-Chinese recipe for Chili Fish! This vibrant and aromatic dish is a delicious explosion of sweet, sour, and spicy flavors, perfectly balanced to tantalize your taste buds. Forget complicated restaurant recipes; this version is surprisingly simple to make at home, using readily available ingredients. The crispy, succulent fish is coated in a rich, fiery chili sauce that's addictive and utterly irresistible. It's the perfect centerpiece for a weeknight dinner or a casual gathering with friends.
Get ready to experience the ultimate chili fish sensation! This recipe provides a detailed, step-by-step guide to creating this culinary masterpiece in your own kitchen. From preparing the fish to mastering the perfect chili sauce, we'll walk you through every stage, ensuring a delicious and authentic result every time. Let's dive into the recipe!
Tools Needed
- Kadai (wok)
- Small bowl
- Plate
Ingredients
- Bedki fillet (or Basa, Tilapia)
- Salt: a pinch
- MSG: a little
- White pepper powder
- Refined oil: a splash
- Egg white: 1
- Garlic juice: 1 teaspoon
- Ginger juice: 1 teaspoon
- Green chili juice: 1 teaspoon
- Refined flour/Maida: 1 spoonful
- Corn flour: 2 spoonfuls
- Oyster sauce: 1 spoonful
- Red chili sauce
- Dark soy sauce
- Vinegar: a dash
- Sugar: a little
- Minced garlic: a handful
- Sliced chilies: a few
- Onion
- Bell pepper
- Spring onions
- Water: a splash
Step-by-Step Instructions
Step 1. Marinate and Coat the Fish
- Slice bedki fillet into strips. Marinate with salt, MSG, white pepper powder, refined oil, egg white, garlic juice, ginger juice, and green chili juice. Mix well.
- Mix refined flour and corn flour. Add to fish marinade and mix. Let it marinate for at least 30 minutes.
Step 2. Prepare the Fiery Sauce
- Combine oyster sauce, red chili sauce, dark soy sauce, vinegar, salt, sugar, and MSG in a bowl. Mix well.
Step 3. Fry the Fish and Saute Vegetables
- Heat oil in a kadai. Fry the marinated fish in batches until golden brown and crispy (about 2 minutes per side). Set aside.
- Heat oil in another kadai. Add minced garlic and sliced chilies, saute until fragrant. Add onions and bell peppers, stir-fry for 2-3 minutes.
Step 4. Combine and Finish
- Return the fried fish to the kadai. Pour in the sauce mixture and add a splash of water. Cook for 2-3 minutes until sauce thickens.
- Garnish with chopped spring onions. Serve hot.
Read more: Authentic Chinese Mapo Tofu Recipe: A Step-by-Step Guide
Tips
- If you can't find bedki fillet, use basa, tilapia, or any firm white fish.
- Don't overcrowd the pan when frying the fish.
- The marinating time is crucial for the flavor.
Nutrition
- Calories: 250-350
- Fat: 10-15g
- Carbs: 20-30g
- Protein: 20-25g
FAQs
1. Can I use a different type of fish?
Yes! Cod, tilapia, or catfish all work well. Choose a firm, white fish that holds its shape during cooking.
2. How can I adjust the spice level?
Control the heat by adjusting the amount of chili paste or chili flakes. Start with less and add more to your taste. You can also use milder chilies.
This Fiery Chili Fish recipe delivers an explosion of flavor in every bite, proving that authentic Indo-Chinese cuisine can be surprisingly easy to recreate at home. From the crispy fish to the addictive chili sauce, this dish is guaranteed to become a new family favorite. Enjoy the fiery goodness!