CHILLI FISH | CHILLI FISH RECIPE | RESTAURANT STYLE CHILLI FISH

fish fillets

🥗Healthier: tofu

💰Cheaper: chicken

Tofu provides a plant-based option, while chicken is more affordable.

soy sauce

🥗Healthier: low-sodium soy sauce

💰Cheaper: tamari

Low-sodium soy sauce reduces sodium intake, while tamari is gluten-free.

cornflour

🥗Healthier: arrowroot powder

💰Cheaper: potato starch

Arrowroot is a healthier thickener, while potato starch is often less expensive.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: rice flour

Whole wheat flour adds fiber, while rice flour is gluten-free.

Wash and cut the boneless fish into cubes, pat dry.

Marinate the fish cubes with salt, red chili powder, lemon juice, and ginger garlic paste. Mix well and set aside for 15 mins.

Add the all-purpose flour, cornflour, pepper powder, egg white, and a pinch of salt to the marinated fish cubes and mix well.

Heat oil in a pan/wok for deep frying (180 C).

Fry the fish cubes in hot oil till golden, around 3 mins (heat can be reduced to 160 C). Don't overcrowd the pan; fry in 2 batches.

Chop the garlic, spring onion whites and greens. Slice the green chillies, cube the green pepper, and take out petals from the onion.

Prepare the sauce mix with red chili sauce, tomato sauce, soy sauce, and vinegar.

Take a wok/kadai and heat 1 tbsp of oil. Add the chopped garlic and spring onion whites; stir.

Add the sliced green chillies, mix, and sauté for 15 secs.

Add the green pepper and onion petals; sauté on high heat for another 30 secs.

Add the fried fish cubes, mix, and keep sautéing on high heat for another 1 min.

Pour in the sauce mix and mix well to coat the fried fish pieces.

Add the cornflour slurry and mix until it dries up and coats the fish pieces.

Add some chopped spring onion greens, mix, and serve hot.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens