Chilli Fish - Dry/Semi Dry - The Universal Colourful & flavoured Indo-Chinese Dish- An Instant Hit

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Dear Food lovers, this weekend, we cooked Chicken Fried rice and Chilli fish. This is the most commonly accepted Indo-Chinese combo amongst Indian food lovers, who love Non-veg Chinese foods. This Chilli Fish is very customised version for Indians and you can customise the level of spiciness. However, be it the dry (as starter) or Semi dry version (as side dish for your main course), this Chilli Fish is very popular, all across India and an instant hit.

You can actually replace the Fish with Chicken or Paneer or Tofu or Cauliflower in this recipe, but you will still get the same satisfaction. Even for Fish, the quality DOES matter. In India, it is mostly prepared with Bhetki/Bekti (Or Barramundi) but many people cook this with Pangasias / Basa. I personally recommend Betki / Barramundi / Viktoriabarsch for a better taste and texture and Viktoriabarsch is the one, which is commonly available in German / European super markets (fresh fish section) and the best choice for you.

For the sauce (which is the key), you will find all in German / European super markets and in Asian shops. We do not use MSG, since it is a debatable substance but that ofcourse, is a taste enhancer for this dish, when used in little amount.

You will find the full youtube video / recipe here, and we will soon publish the written recipe, so stay tuned :)

Serving: 6 persons 

Cooking time: 25-30 mins

Preparation time: 15 mins

Ingredients

Fish( Viktoria barsch/ Bhetki/Pangasius): 700 gm

Capsicum: 2 big/3 small

Onion: 3 medium

Spring onion: 1 bunch

Ginger: 20 gm(5 gm chopped,15 gm paste)

Garlic:60 gm(40 gm chopped, 20 gm paste)

Green chilli: 10 pcs

Lemon juice: 1tsp

Egg: 2 pcs

Black pepper (crushed):1 tsp.

White pepper powder: 1 tsp.

Sugar: 1 tsp

Salt: 2 tsp

Cornflour: 4 Tbsp

All purpose flour: 3 Tbsp.

Sunflower oil(for frying): 200 ml

Sesam oil(optional): 1Tbsp.

Wok oil: 3 Tbsp.

 For secret Sauce Mixture:

    Soy sauce: 3-4 Tbsp.

    Oyster sauce: 1 Tbsp.

    Chilli-garlic sauce: 1 Tbsp.

    Würze: 1tsp.

    Sweet chilli sauce: 1 tsp.

    Tomato sauce: 2 tsp.

   For slurry:

   Cornflour: 1 Tbsp 

   Water: 1/2 cup

METHOD:

1. Cut the fish into bite size pieces(approx. 1 inch.).

2. Marinate the fish with ginger-garlic paste, lemon juice, salt, sugar, white pepper powder, egg, all purpose flour and 3 Tbsp. and cornflour. Mix until all are coated. Cover it and leave for 30 mins.

3. Heat oil in a pan over medium flame for deep frying. Fry the coated fish approx.3-4 mins.

4. Chop the garlic, ginger, spring onion. Slice the green chillies. Cut the onion and capsicum into cube size pieces.

5. Take a wok and heat sesame oil(optional) and wok oil

6. Add the chopped ginger, garlic and crushed black pepper.Give a stir.

7. Now add onion, capsicum and spring onion. Saute on high heat for 30 sec

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

9. Now pour in the secret sauce mixture and mix it well to coat the fried fish pieces.

10. At this point add the sliced green chillies.

11. Add Cornflour Slurry and mix it well till it slightly dries up and coats the fish pieces.

12. Add some chopped spring onion. Mix and serve hot. Enjoy with Paratha/Roti /Naan/Fried Rice....