Fish

Chilli Fish | Chilli Fish Recipe

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Chilli Fish

Servings – 2 – 3

INGREDIENTS
Fish fillet – 300 grams
Ginger garlic paste – 1/2 teaspoon
Red chili – 1/2 teaspoon
Black pepper powder – 1/2 teaspoon
Salt – 1/2 teaspoon
Vinegar – 1 teaspoon
Corn flour – 45 grams
All purpose flour – 45 grams
Soy sauce – 1/2 teaspoon
Black Pepper powder – 1/2 teaspoon
Water – 150 milliliters
Oil – for frying
Oil – 2 tablespoons
Garlic – 1 teaspoon
Onions – 75 grams
Green chili – 2 tablespoons
Bell pepper – 70 grams
Soy sauce – 1 1/2 tablespoons
Red chili sauce – 1 tablespoon
Sugar – 1/4 teaspoon
Black pepper powder – 1/2 teaspoon
Water – 60 milliliters
Water – 2 tablespoons
Corn flour – 1 teaspoon
Spring onions – for garnishing

PREPARATION
1. In a mixing bowl, add 300 grams fish fillet, 1/2 teaspoon ginger garlic paste, 1/2 teaspoon red chili, 1/2 teaspoon black pepper powder, 1/2 teaspoon salt, 1 teaspoon vinegar and mix it well.
2. Marinate the fish for 15 – 20 minutes.
3. In a another mixing bowl, add 45 grams corn flour, 45 grams all purpose flour, 1/2 teaspoon soy sauce, 1/2 teaspoon black pepper powder, 150 milliliters water and mix it well.
4. Add the marinated fish in it and mix it well.
5. Heat sufficient oil in a skillet and deep fry these till golden brown and crispy.
6. Drain it on an absorbent paper and keep aside.
7. Heat 2 tablespoons oil in a skillet, add 1 teaspoon garlic and saute for 1 – 2 minutes.
8. Add 75 grams onions and fry till translucent.
9. Now, add 2 tablespoons green chili and stir well.
10. Then, add 70 grams bell pepper and cook for 5 – 7 minutes.
11. Add 1 1/2 tablespoons soy sauce, 1 tablespoon red chili sauce, 1/4 teaspoon sugar, 1/2 teaspoon black pepper powder and mix it well.
12. Add 60 milliliters water and stir well.
13. Bring it to a boil.
14. In a bowl, add 2 tablespoons water, 1 teaspoon corn flour and mix it well.
15. Pour the mixture into the skillet and mix it well.
16. Cook until the gravy thickens.
17. Now, add the fried fish fillets in it and mix it well.
18. Garnish with spring onions.
19. Serve hot.

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