Chilli Fish is one of the most sought after Indian Chinese dish recently. Made with fresh fleshy fish fillet mostly like kingfish / Tilapia makes excellent finger snack with drinks, also can be served as an appetizer / starter or as a side dish with Asian main course of Fried rice or Noodles.
Chilli Fish Recipe / Indo-Chinese Fish manuchurain / Chili Fish Dry / Indo-Chinese Recipes / Restaurant Style Chili Fish Recipe / Starter/ Appetizer Recipes / Indian Style Fish Manchurian / Spicy Fish Chili Recipe
|Ingredients – For Chili Paste|
|Dry Red Chili (10 Kashmiri Red chili & 10 Regular Red chili)||20 (de-seed)|
|Hot Water||1 cup|
|Hot Oil||3 tablespoon|
How to make Red Chili Paste – De-seed the chilies. (I’ve used half Kashmiri and half regular for a balanced taste) Kashmiri chilies are used for color , if you prefer really spicy then go with regular dry red chilies. Soak them in hot water for 30 minutes. Drain the water and grind chilies to a fine paste. You may add few drops of vinegar if you prefer to run the mixie. Keep this aside. You may probably going to use may be 2 teaspoon for this recipe and refrigerate the rest in a clean glass bottle. If you plan to keep this for along time then either cook the chili paste in hot oil for few minutes and then store or heat oil and pour it over the paste once you grind.
|Ingredients – For fish marination|
|Fish fillets||4 (about 20 chuncks)|
|Chilli paste||1/4 teaspoon|
|Ginger Garlic paste||1/2 teaspoon|
|Dark Soy sauce||3 drops|
|Vinegar / Lemon juice||few drops|
|Orange Food Color||a pinch (optional)|
|Ajinomoto||a pinch (optional)|
|Corn Flour / Starch||3 Tablespoon|
For Marination – Combine all the ingredients in this table and mix it with fish and let it rest for 15 minutes. This mixture should be sticky and semi thick as shown.
|Ingredients – For the Sauteing|
|Green Bell pepper / Capsicum||1 (diced)|
|Green Chili||2 small (minced)|
|Ginger||2 teaspoon (minced)|
|Garlic||2 teaspoon (minced)|
|Spring onion (white part)||1 tablespoon|
|Spring onion (green part)||1 tablespoon (for garnishing)|
|Ginger||1 teaspoon (julienned for garnishing)|
|Red Chili Paste||1 teaspoon|
|Dark Soy Sauce||1 Tablespoon|
|Tomato Ketchup||2 Tablespoon|
|Salt||1/4 teaspoon (add more if you prefer)|
|Coriander leaves||3 Tablespoon (chopped for garnishing, optional)|
|Oil||3 cups (for deep frying)|
|Oil||2 Tablespoon (for saute)|
Before we start, make the Red chili paste and keep it ready. If you are not in the mood to make then substitute with 2 tablespoon red chili sauce for the sauce and 1 teaspoon for the marination.
Make sure you dice all the veggies uniformly so they look nice when the dish is done. Coriander leaves are optional, just to give some Indian touch. You may substitute or include some chopped green onions.
Heat oil in a small kadai and start frying the marinated fish. I’ve used corn flour for this recipe, usually combination of maida and corn starch is used but fish cooks very fast and needs just a minimal coating and hence just corn flour is more than sufficient to get it fried.
Fry them in batches till they turn golden brown. Remove and place on paper towel to drain the excess oil.
Heat 2 tablespoon oil in a wide fry pan and start sauteing ginger, garlic, green chili, onion, bell pepper and spring onion (white part). Cook over high flame for 2 minutes.
Add soy sauce to that mixture and saute for few seconds.
Add the fried fish chunks to the onion pepper mixture.
Add the chili paste, tomato ketchup, sugar, salt, ajinomoto, spring onion(green part) and chopped coriander leaves. Saute over high flame for a couple of minutes and switch off.
Garnish with julienned ginger and serve hot with Fried rice or noodles.
Serves 3-4 Adults (just as a side)
Ajinomoto – This taste maker is optional as its not healthy. Skip it -use a pinch of sugar / White pepper powder instead.
Fish – Use good fleshy fish like Tilapia, Cod or King fish for this recipe.
Minced Green Chilli : This is mainly used for heat, adjust depending on how spicy you need.
Vinegar ? Any type is fine.. rice wine / white distilled / white vinegar.
Why dark soy sauce?? This gives good color and is usually makes a thick coating. You can also add light soy.