CHILLI FISH / FISH MANCHURIAN

Fish Manchurian, an indian chinese fish recipe that is served in the restaurants. Can be prepared with shallow fried and oven baked fish too.

Preparation Time : 15 minutes

Cooking Time : 25 minutes

Total Time : 40 minutes

Yield / Serves : 2 to 3

INGREDIENTS : (240 ml cup used)

u  Oil for shallow frying or deep frying

u  250 grams fish fillet

u  1 1/2 tablespoons corn flour

u  1 1/2 tablespoons plain flour

Sauce Ingredients :

u  3 garlic cloves minced.

u  2 tablespoon green part of spring onions ( you can also use onions if you do not have spring onions, if you use onions seperate the layers).

u  2 tablespoon white part of spring onion.

u  1/4 each of green and red bell pepper cubes.

u  3/4 teaspoon cornflour (optional).

u  1 teaspoon soya sauce ( you can reduce little).

u  1 teaspoon vinegar.

u  2 teaspoon red chilli sauce.

u  1/2 teaspoon sugar (optional, you can skip if you do not like sweet taste, but that's how the manchurian dishes taste).

Marination Ingredients :

u  Salt very little.

u  3/4 teaspoon Soya sauce.

u  1/8 teaspoon pepper powder.

u  1.5 teaspoon ginger garlic paste (optional).

HOW TO MAKE THE RECIPE :

1.    Wash the fish and cut to cube sized pieces.

2.    Add Soya sauce, ginger garlic paste, and pepper powder. Mix and marinate. Set aside for at least 30 minutes.

3.    Add the sauces to a bowl and set aside.

4.    Heat a pan with oil for deep or shallow frying or preheat the oven and bake.

5.    Add  1 1/2 tablespoons, each of Corn flour and plain flour, little salt and stir well. Sprinkle some water and mix to coat the fish with flour. The batter should not be runny. Fish has to be coated with a thin layer of batter.

6.    Fry the fish pieces to golden on a medium flame. Drain these on absorbent tissue.

7.    After you finish frying fish, drain the oil from the pan retaining 2 tablespoons oil in the same pan.

8.    Add garlic and fry till it gets fragrant. Add capsicum, layered onions (white parts of spring onions) and fry on high flame for about 3minutes. Onions and capsicums should be crunchy (not over cooked) and not soft.

9.    Stir the sauce mix. When it bubbles add fish. To make a gravy version, pour the corn flour mixture first. Allow it to thicken on a low flame, it gets done quickly. Then add the fish.

10.  Switch off the heat and stir well. For dry recipe, fry on high for 2 to 3 minutes.

11.  Garnish with chopped spring onions.

NOTES :

The colour of your dish can vary depending on your red chili sauce.

If you are using salmon to prepare this dish, you need not use egg since the fish remains moist and soft after frying too. But if you are using any other kind, you could use 1 small egg to lock the juices in the fish so that they remain soft, juicy and moist after frying.