I was in the mood for some chinese a couple of days back and a quick search of the refrigerator revealed there was not much in terms of vegetables, only fish. So I went ahead and browsed the net for some fish recipes and stumbled upon this one. This chilli fish can be whipped up in a jiffy and what’s more, this dish is a perfect mate for some spicy hakka noodles or fried rice on a busy weekday…
Ingredients
500 gm boneless fish fillets (cut into cubes)
2 spring onions (chopped)
1 small onion (diced)
4 cloves of garlic (chopped)
1 small piece of ginger (julienned)
1 cup capsicum/green bell pepper (deseeded and diced)
8 green chillies (deseeded and chopped)
2 tablespoon dark soya sauce
1 teaspoon oyster sauce
½ teaspoon sugar
Oil
1 tablespoon cornflour mixed with 4 tablespoon water
For the marinade:
2 tablespoon lime juice
½ teaspoon salt
Pepper to taste (freshly ground)
2 cloves of garlic (crushed)
For the batter:
½ cup cornflour
1 egg
Salt to taste
How To
Mix the ingredients listed under marinade. Marinate the pieces of fish with this mix and keep aside for 10 minutes.
Heat some oil for deep frying. Prepare the batter for frying by mixing together the ingredients listed under batter. Take the fish pieces, coat them with the batter and deep fry in hot oil. Drain off the oil and keep aside.
Heat 2 tablespoon oil in a frying pan. Add the onions and fry for a minute. Add ginger and garlic and again fry for a minute. Add chillies and bell pepper and fry for 2 minutes. Add the fish, sauces and sugar along with 1/4 cup water and bring to a boil. Simmer for 2-3 minutes before adding the cornstarch paste. Sprinkle spring onion greens when the sauce thickens and remove from fire. Serve hot with fried rice or noodles.
Source: Adapted from www.rice-n-curry.com
Chilli Fish
