Chili fish is a yummy Chinese fish recipe. The boneless fish coated in a tangy sauce.
Ingredients
Boneless fish cut into small pieces 500 gm
For Marination
2 tablespoons of lemon juice
1teaspoon of salt
1 tablespoon of ginger garlic paste
1 teaspoon of Kashmiri red chili powder / paprika
1 tablespoon of dark soy sauce
Mix everything well with the fish and marinate for 30 minutes in the refrigerator.
After 30 minutes take out from the refrigerator and add 1 egg ,1 tablespoon of flour, 1 tablespoon of cornstarch, 1 tablespoon of rice flour toit and coat very well.
Heat oil in a deep pan and deep fry the marinated fish. Fry until golden brown. Take out from oil.
Now reduce the oil to 4 tablespoons. Add 2 tablespoons of chopped garlic, one medium size onion, 1 cup bell pepper. Stir well. Add 1 teaspoon of salt, 2 tablespoons of dark soy sauce, 2 tablespoons of red chili sauce, 4 tablespoons of tomato ketchup. Mix very well. Add cup of water. In a small bowl combine 2 tablespoons of cornstarch and water and mix with the gravy. The gravy will thicken. Now add the fried fish and coat well with the gravy. Cover and shimmer for another 1 or 2 minutes. Turn off the gas. Garnish with green onions.