Chili Fish
Chili Fish is a spicy dish prepared by marinating fish fillets, frying them, and then tossing in a chili sauce with vegetables.
Ingredients
| Ingredient | Qty. | Unit |
|---|---|---|
| Fish Fillets (boneless, skinless, cut into bite-sized pieces) | 750 | Grams |
| Cornstarch (for coating the fish) | 100 | Grams |
| Vegetable Oil (for frying) | 250 | Milliliters |
| Red Bell Pepper (sliced) | 1 | Count |
| Green Bell Pepper (sliced) | 1 | Count |
| Onion (sliced) | 1 | Count |
| Garlic (minced) | 4 | Clove |
| Ginger (grated) | 1 | Inch |
| Soy Sauce (for the sauce) | 60 | Milliliters |
| Chili Sauce (for the sauce) | 60 | Milliliters |
| Sugar (for balancing the sauce) | 2 | Tbsp |
| Water (for the sauce) | 120 | Milliliters |
| Spring Onions (chopped for garnish) | 2 | Bunch |
Instructions
- Marinate the fish pieces with a pinch of salt and pepper for 15 minutes.
- Coat the marinated fish pieces with cornstarch evenly.
- Heat vegetable oil in a deep pan and fry the fish pieces until golden brown. Remove and set aside.
- In another pan, heat a little oil and sauté garlic, ginger, and onion until fragrant.
- Add sliced red and green bell peppers to the pan and stir-fry for 2-3 minutes.
- Mix soy sauce, chili sauce, sugar, and water in a bowl to create the sauce.
- Pour the sauce into the pan with vegetables and bring it to a simmer.
- Add the fried fish pieces to the pan and toss them in the sauce until well coated.
- Garnish with chopped spring onions and serve hot.
Kitchen equipment
Deep Frying PanMixing Bowl