Chilli fish, also known as fish Manchurian, is a popular Indo-Chinese appetizer featuring crispy fish pieces tossed in a tangy, spicy, and slightly sweet sauce. It’s perfect as a starter or served with fried rice or noodles.
Ingredients:
For the Fish:
· 500 grams fish fillets (like tilapia, cod, or basa), cut into bite-sized pieces
· 3 tablespoons cornflour
· 2 tablespoons all-purpose flour (maida)
· 1/2 teaspoon black pepper
· 1/2 teaspoon salt (adjust to taste)
· 1 egg (optional, for binding)
· oil, for deep frying
For the Sauce:
· 2 tablespoons oil
· 1 tablespoon finely chopped garlic
· 1 tablespoon finely chopped ginger
· 2-3 green chilies, slit or chopped
· 1 small onion, sliced or chopped
· 1 small bell pepper, sliced
· 2 tablespoons soy sauce
· 1 tablespoon chili sauce (adjust to taste)
· 1 tablespoon tomato ketchup
· 1/2 teaspoon black pepper
· 1/2 teaspoon sugar (optional)
· 1/4 cup water
· 1 teaspoon cornflour mixed in 2 tablespoons water (slurry, for thickening)
· salt, to taste
· Spring onions or fresh coriander, chopped (for garnish)
Instructions:
1. Prepare the Fish:
o In a bowl, mix cornflour, all-purpose flour, salt, and black pepper.
o Add fish pieces and toss to coat evenly. If using, add egg for extra binding.
2. Fry the Fish:
o Heat oil in a deep pan or wok.
o Deep fry the coated fish pieces until golden and crispy. Remove and drain on paper towels.
3. Prepare the Sauce:
o In a separate pan or wok, heat 2 tablespoons of oil.
o Sauté garlic, ginger, and green chilies for a minute until aromatic.
o Add onion and bell pepper; stir-fry for 2–3 minutes until slightly tender but still crisp.
4. Make the chilli Sauce:
o Add soy sauce, chili sauce, tomato ketchup, black pepper, and sugar. Stir well.
o Pour in water and bring it to a gentle simmer.
o Add the cornflour slurry and stir until the sauce thickens.
5. Combine fish and Sauce:
o Gently toss the fried fish pieces in the sauce until coated evenly. Cook for 1–2 minutes.
6. Serve:
o Garnish with chopped spring onions or coriander.
o Serve hot as an appetizer or with fried rice/noodles for a full meal.
Tips:
· Keep the sauce slightly thick so it coats the fish well without making it soggy.
· Adjust chili and soy sauce according to your spice and salt preference.
· For extra crunch, fry the fish in batches and keep it separate until ready to serve.
Disclaimer:
The views and opinions expressed in this article are those of the author and do not necessarily reflect the official policy or position of any agency, organization, employer, or company. All information provided is for general informational purposes only. While every effort has been made to ensure accuracy, we make no representations or warranties of any kind, express or implied, about the completeness, reliability, or suitability of the information contained herein. Readers are advised to verify facts and seek professional advice where necessary. Any reliance placed on such information is strictly at the reader’s own risk..jpg)
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