By Moumita Paul
Chilli fish is an Indian Chinese restaurant style fish curry recipe, fried boneless fish cubes are tossed in spicy sauce with assorted veggies, easy to make at home with simple steps.
Take boneless fish fillets, wash & drain well, cut into cubes, soak it in lukewarm water with vinegar, again drain it well, helps to remove the smell of fish.
Marinade the fish cubes with ginger-garlic paste, salt, pepper & well beaten eggs for 30 mins. Then coat it well with all purpose flour & corn flour.
Heat a pan/wok with generous amount of oil, deep fry the batter coated fish cubes in it until golden & crisp. Remove it in paper lined plate.
Heat the same pan with little oil, fry chopped ginger-garlic for a few secs, then chopped spring onion bulbs(white portion of spring onion).
Fry cubed onion petals with cube cut capsicum or green bell pepper for a min.
Toss the veggies in a mix of soya sauce, red chilli sauce, tomato sauce & vinegar. Add chopped green chillies or red chilli powder/chilli flakes. Mix well.
Add salt & pepper, saute or fry until raw smell goes off, add corn flour mixed water. Give it a good stir. Let the gravy boil.
Once gravy gets little thick, add the fried fish cubes, mix well. After 2 mins cooking turn off the heat & sprinkle spring onion. Our Chinese restaurant-style chilli fish is ready.
Best to serve chilli fish with Chinese fried rice or noodles. However dry chilli fish is a popular starter of our Indo Chinese cuisine.