Chilli Fish Recipe

Chilli Fish Recipe

Chilli Fish is a popular Indo-Chinese dish that combines crispy fried fish with a spicy and tangy sauce, garnished with colorful bell peppers and onions. Here’s a detailed description of the Chilli Fish recipe:

Appearance:

Chilli Fish is visually vibrant, featuring bite-sized pieces of crispy fried fish coated in a glossy, reddish-brown sauce. The dish is often garnished with julienne-cut bell peppers (capsicum) and onions, adding a splash of color and crunch.

Aroma:

The aroma of Chilli Fish is aromatic and inviting, filled with the fragrance of garlic, ginger, green chilies, and the tangy notes of soy sauce and vinegar. The stir-frying process enhances the dish’s aroma, creating an enticing scent that stimulates the appetite.

Flavor Profile:

Chilli Fish boasts a bold and spicy flavor profile where the crispy fish pieces are coated in a sauce that balances heat, sweetness, and tanginess. The dish begins by marinating fish fillets in a mixture of cornflour (cornstarch), soy sauce, ginger-garlic paste, and spices. The fish is then deep-fried until golden and crispy, ensuring a crunchy texture. Meanwhile, a sauce is prepared with garlic, ginger, green chilies, onions, bell peppers, soy sauce, tomato ketchup, and vinegar. Cornstarch slurry is added to thicken the sauce, which is then tossed with the fried fish pieces to coat them evenly. Optionally, green onions and cilantro (coriander) leaves can be sprinkled on top for freshness.

Texture:

The texture of Chilli Fish is a delightful contrast between the crispy exterior of the fish and the tender, flaky interior. The sauce adds a glossy and sticky coating to the fish, enhancing its flavor and creating a satisfying mouthfeel. The dish offers a balance of textures with the crunchy vegetables and the soft fish, providing an enjoyable eating experience.

Cultural Significance:

Chilli Fish is part of Indo-Chinese cuisine, which combines Chinese cooking techniques with Indian flavors and spices. It is popular in restaurants across India and is often served as an appetizer or main course dish during social gatherings, parties, and celebrations.

Serving and Enjoyment:

Chilli Fish is typically served hot as a main course dish, accompanied by steamed rice or noodles. It can also be enjoyed as an appetizer or part of a larger meal. The dish pairs well with a side of stir-fried vegetables, chili garlic sauce, or a cooling cucumber and yogurt raita to balance out the heat. Garnished with chopped green onions and cilantro leaves, Chilli Fish invites you to indulge in its spicy and flavorful profile.

Conclusion:

Chilli Fish is a beloved dish that exemplifies the fusion of Chinese cooking techniques with Indian spices and ingredients. Its vibrant appearance, aromatic aroma, bold flavors, and contrasting textures make it a favorite among food enthusiasts. Whether enjoyed at a restaurant or prepared at home, Chilli Fish invites you to savor its irresistible blend of spices and savory goodness.

Instruments Required:

1. **Large Pan or Wok**: For cooking the fish.

2. **Mixing Bowl**: For marinating the fish.

3. **Knife and Cutting Board**: For chopping vegetables and garnishes.

4. **Stirring Spoon**: For stirring and mixing ingredients.

5. **Slotted Spoon**: For removing the cooked fish from the pan.

6. **Paper Towels**: For draining excess oil.

Ingredients:

– 500 grams Fish Fillets (such as tilapia, cod, or basa), cut into bite-sized pieces

– 2 tbsp Cornstarch

– 1/4 cup All-Purpose Flour

– 1 tbsp Soy Sauce

– 1 tbsp Ginger-Garlic Paste

– 1 tsp Red Chili Powder (adjust to taste)

– 1/2 tsp Black Pepper Powder

– Salt to taste

– Vegetable Oil for frying

– 2 tbsp Vegetable Oil for cooking

– 1 Onion, thinly sliced

– 1 Bell Pepper (Capsicum), thinly sliced

– 2 Green Chilies, slit lengthwise

– 2 tbsp Soy Sauce

– 1 tbsp Chili Sauce

– 1 tbsp Tomato Ketchup

– 1 tbsp Vinegar

– 1 tsp Sugar

– 1/2 cup Water

– Chopped Spring Onions for garnish

Instructions:

Marinating the Fish:

1. In a mixing bowl, combine cornstarch, all-purpose flour, soy sauce, ginger-garlic paste, red chili powder, black pepper powder, and salt to taste.

2. Add a little water at a time to make a smooth batter.

3. Add fish fillets to the batter, coating them evenly. Let them marinate for 15-20 minutes.

Frying the Fish:

1. Heat vegetable oil in a pan or wok over medium-high heat.

2. Once the oil is hot, carefully add the marinated fish fillets to the oil.

3. Fry the fish until they are golden brown and crispy on all sides, about 3-4 minutes per side.

4. Use a slotted spoon to remove the fried fish from the oil and place them on a plate lined with paper towels to drain excess oil.

Cooking the Chilli Fish:

1. Heat 2 tbsp of vegetable oil in a large pan or wok over medium heat.

2. Add thinly sliced onions, bell peppers, and slit green chilies to the pan. Sauté for 2-3 minutes until they become slightly soft.

3. In a small bowl, mix soy sauce, chili sauce, tomato ketchup, vinegar, sugar, and water to make the sauce.

4. Pour the sauce mixture into the pan with sautéed vegetables.

5. Bring the sauce to a simmer and let it cook for 2-3 minutes.

6. Add the fried fish fillets to the pan and gently toss them in the sauce until they are well coated.

7. Cook for another 2-3 minutes, allowing the flavors to meld together.

Serving Size:

This recipe makes approximately 4 servings.

Serving:

1. Transfer the prepared Chilli Fish to a serving dish.

2. Garnish with chopped spring onions.

3. Serve hot with steamed rice or noodles.

4. Enjoy your spicy and flavorful Chilli Fish!

Cooking Time:

The total time required for cooking Chilli Fish is approximately 30-35 minutes, including preparation, marinating, frying, and cooking the sauce. Adjust the spice levels according to your taste preferences.