Name: Chilly fish recipe by Sreemoyee Bhattacharjee at BetterButter
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Ingredients: For the marination :; Boneless fish (basa) fillet - 200 gm; Garlic paste - 1 tsp; Ginger paste - 1/2 tsp; Egg whites - 1; Cornflour - 2 tbsp; Maida - 3 tbsp; Soy sauce - 2 tsp; Salt; Refined oil (for frying); For the tempering :; Chopped garlic - 2 tsp; Chopped green chillies (dipped in vinegar) - 2 tbsp; Soy sauce - 1 tbsp; Ajinamoto (optional) - 1/2 tsp; Cornflour - 1 tbsp; Salt; Refined oil

ABOUT Chilly fish RECIPE

This is an amazing and easy starter for any party occasion. This is made with basa fish fillet, but any boneless fish can be used for the same.

Ingredients Serving: 4

For the marination :
Boneless fish (basa) fillet - 200 gm
Garlic paste - 1 tsp
Ginger paste - 1/2 tsp
Egg whites - 1
Cornflour - 2 tbsp
Maida - 3 tbsp
Soy sauce - 2 tsp
Salt
Refined oil (for frying)
For the tempering :
Chopped garlic - 2 tsp
Chopped green chillies (dipped in vinegar) - 2 tbsp
Soy sauce - 1 tbsp
Ajinamoto (optional) - 1/2 tsp
Cornflour - 1 tbsp
Salt
Refined oil

Instructions

Cut the fish fillet into pieces.
Whisk the egg white, mix rest of the ingredients mentioned under "marination".
Add the fish pieces into the marinade and leave it for 30 minutes.
Deep fry the marinated fish pieces in hot oil and keep aside.
To make the tempering, heat little oil in a wok, add the chopped garlic followed by the chopped chillies.
Once they smell, add Soy sauce, 1 tsp of the vinegar in which the chillies were dipped.
Then add the salt and Ajinamoto. Add little water to avoid burning of the masala.
Stir it while mix the cornflour in very little water. Pour the cornflour slurry into the wok.
Once the sauce thickens, add the fried pieces of fish and coat them well with the sauce. Serve.

Similar Recipes