We also make the same dish with Prawns and call it Chinese Fried Prawns. That's a dish from my childhood that I have fond memories of. You can serve the batter-fried prawns with ketchup as a starter or go on to make Chilli Prawns with it following the recipe below.
Although Indo-Chinese sauces are easily available in Singapore, I find that the Indian brands like Sil or Ching's Secret (I am guessing that's an Indian brand) seem to work better for me and taste more "authentic" like you get in Indo-Chinese restaurants in India.
I have had a few failures when making manchurian and chilli something but after this Gobi Manchurian recipe, flops are history. I learnt from the best (my sister makes amazing manchurian too) after all!
Interested in a Chilli Chicken Recipe or Chilli Prawns instead?
INDIAN CHINESE CHILLI FISH RECIPE
Preparation time: 15 minutes
Cooking time: 30 minutes
Serves 4
Recipe source: Amma
Ingredients:
- 250 gm of cut into small cubes, deboned fish (any fish with a firm flesh would do)
- 3 tablespoon + 1 teaspoon of cornflour / corn starch
- 3 tbsp of maida / plain flour
- 1 teaspoon + 1 teaspoon of ginger garlic paste
- 1 teaspoon of black pepper powder
- 1 capsicum / bell pepper, cubed
- 1 onion, cubed
- ½ to 1 tablespoon of soya sauce
- 1 teaspoon of green chilli sauce
- 1 teaspoon of tomato sauce
- A small bunch of spring onions or coriander leaves, chopped fine
How to Make Chilli Fish
- Make a thick batter of 3 tablespoon cornflour + flour + 1 teaspoon ginger garlic paste + salt + pepper powder + water
- Dip the fish pieces in this and shallow fry in oil until golden brown (in small batches without crowding the pan)
- Drain and set aside
- In the same oil, add the onions and capsicum. When the onions start to turn pink, add the ginger garlic paste and saute until fragrant
- Turn heat to high and add the soya sauce, chilli sauce and tomato sauce (keep them ready by your side to prevent the rest of the dish burning)
- Mix well and reduce heat. Add the fried fish pieces
- Mix well and cook on low heat. Meanwhile, mix the 1 teaspoon cornflour in 4 tablespoon water without lumps. Add to the fish mixture and cook until the sauce thickens and coats the fish
- Add chopped coriander leaves or spring onions and remove from stove
- Serve chilli fish hot with fried rice
indiasoven
I love reading your blog. Keep sharing such nice recipes.
Amy
First time making chilli fish and this was such a great find! I air fried the fish pieces so i didn't get a brown colour but it was super crispy and tasty! Other variations: i added 1 teaspoon rice flour to the batter, tomato paste instead of tomato sauce, a splash of vinegar and this was super awesome!
nags
sounds fabulous amy!
Sumitha
This dish is so yumm and easy to make!! A very good recipe.
Rickie
This dish is absolutely elegant. I've made this for my catering clientele and every single time I make it, it sells out.
nags
Oh wow, glad to hear that!
Shabitha Karthikeyan
Chilly fish is one of my favorite ones. Nicely done !!
Arthy Suman
must try this dish....love it
Wer SAHM
looks yummilicious and color is wow, very appealing...
VineelaSiva
Looks yummy.