Just like many of the improvised indo-chinese recipes that have become the mainstay of our menus, Chili fish is another quick and interesting recipe that can multitask as both as a side-dish cum starters. Nothing new about this recipe, as I remember having it way back in 95'-96'. It had caught the imagination of the Oriya masses at that time and hardly any marriage/reception that we attended was complete without a serving of this delicacy.
But like all good things, it suffered an overkill and that is the reason I had been avoiding it for so long. But with the onset of summer, curries are taking a backseat. So, in addition to the plain fish fry (using only salt and turmeric) , maccha besara bhaja ( using garlic-green chilli-mustard sauce/paste ) and masala dia maccha bhaja ( ginger-garlic-onion-coriander-garam masala paste ), I decided to add it to our meals on a one off basis. Read on for the recipe:
Preparation Time - 15 mins
Ingredients -
4 pieces of Rohu fish ( or 200 gm )
1 medium sized onion
1 medium sized capsicum
2-3 green chillis
2-3 red chillis
4-5 tsp oil
2 pinch turmeric
salt to taste
For the sauce -
1 1/2 tsp corn flour
1-2 tsp vinegar
1-2 dark soy sauce
3 tsp tomato sauce
1 1/2 tsp chilli sauce
1 tsp fish sauce (optional)
2-3 tsp water
Preparation - Wash the fish pieces and pat them dry. Add the turmeric and salt. Rub all over the fish and marinate for 10 minutes.
Cut the onion and capsicum into medium sized chunks. Slit the green chillis and deseed them.
Take all the ingredients for the sauce in a bowl. Mix well.
Cooking - Heat a non-stick frying pan. Add 2 tsp oil.
Add the fish pieces and cook on both sides to a light brown (reddish) color. Remove from pan and allow to cool down. Cut into small pieces.
Heat the remaining oil in wok. Add the red and green chillis. Follow with the capsicum and onion chunks after 1 minute. Saute for 2 minutes.
Add the sauce and turn up the flame to HIGH. Cook for 2 minutes or till the sauce dries up a bit.
Add the fried fish and mix well to coat the pieces with the sauce. Fry for 1-2 minutes before switching off the flame.
Serve hot as a side dish. ( If using boneless/fillets, this can also be served as a starter. )
But like all good things, it suffered an overkill and that is the reason I had been avoiding it for so long. But with the onset of summer, curries are taking a backseat. So, in addition to the plain fish fry (using only salt and turmeric) , maccha besara bhaja ( using garlic-green chilli-mustard sauce/paste ) and masala dia maccha bhaja ( ginger-garlic-onion-coriander-garam masala paste ), I decided to add it to our meals on a one off basis. Read on for the recipe:
Preparation Time - 15 mins
Ingredients -
4 pieces of Rohu fish ( or 200 gm )
1 medium sized onion
1 medium sized capsicum
2-3 green chillis
2-3 red chillis
4-5 tsp oil
2 pinch turmeric
salt to taste
For the sauce -
1 1/2 tsp corn flour
1-2 tsp vinegar
1-2 dark soy sauce
3 tsp tomato sauce
1 1/2 tsp chilli sauce
1 tsp fish sauce (optional)
2-3 tsp water
Preparation - Wash the fish pieces and pat them dry. Add the turmeric and salt. Rub all over the fish and marinate for 10 minutes.
Cut the onion and capsicum into medium sized chunks. Slit the green chillis and deseed them.
Take all the ingredients for the sauce in a bowl. Mix well.
Cooking - Heat a non-stick frying pan. Add 2 tsp oil.
Add the fish pieces and cook on both sides to a light brown (reddish) color. Remove from pan and allow to cool down. Cut into small pieces.
Heat the remaining oil in wok. Add the red and green chillis. Follow with the capsicum and onion chunks after 1 minute. Saute for 2 minutes.
Add the sauce and turn up the flame to HIGH. Cook for 2 minutes or till the sauce dries up a bit.
Add the fried fish and mix well to coat the pieces with the sauce. Fry for 1-2 minutes before switching off the flame.
Serve hot as a side dish. ( If using boneless/fillets, this can also be served as a starter. )
Very tempting and yummy dear :)
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