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Chili Fish Featured Image

Chili Fish

By Mita Mondal
Chili fish is made with boneless fish pieces that are first coated in a batter comprising egg, soy sauce, corn flour, maida, black pepper, chopped ginger and garlic. They are then fried to golden before coating them in a gravy made with garlic, ginger, green chilies, spring onions, green capsicum, black pepper powder and a variety of sauces.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Non Veg Snacks
Cuisine Indian
Servings 3
Calories 314 kcal

Ingredients
  

To fry the fish:

  • 250 grams fish boneless, cut into small pieces
  • Cooking oil as much as required for frying

For making the batter:

  • 1 piece egg
  • 1 tbsp soy sauce
  • 3 tbsp corn flour
  • 3 tbsp refined wheat flour maida
  • ¼ tsp black pepper powder
  • 1 tsp garlic paste
  • 1 tsp ginger paste

For making the corn flour slurry:

  • 1 tbsp corn flour
  • 1 tbsp water

For making the sauce:

  • 2 tbsp soy sauce
  • 1 tbsp chili sauce
  • ½ tbsp tomato ketchup

To cook the chili fish:

  • 1 tbsp cooking oil
  • 2 tbsp garlic finely chopped
  • ½ tbsp ginger finely chopped
  • 3 pieces green chilies slit from the middle
  • 2 stems spring onions white portion, roughly chopped
  • 1 piece green capsicum chopped into square pieces of 1 inch in size
  • ¼ tsp black pepper powder
  • ¼ cup water
  • 1 tsp white vinegar

Instructions
 

  • Whisk 1 piece of egg.
  • Add 1 tbsp of soy sauce, 3 tbsp of corn flour, 3 tbsp of refined wheat flour (maida), ¼ tsp of black pepper powder, 1 tsp of garlic paste, 1 tsp of ginger paste. Make a batter.
  • Take 250 grams of fish (boneless, cut into small pieces), coat them in the batter.
  • Fry them to golden. Remove them on a paper towel.
  • Mix 2 tbsp of soy sauce, 1 tbsp of chili sauce, and ½ tbsp of tomato ketchup in a bowl. Also, make a slurry with 1 tbsp of corn flour and 1 tbsp of water and keep them both aside.
  • Fry 2 tbsp of finely chopped garlic and ½ tbsp of finely chopped ginger in 1 tbsp of cooking oil until raw smell is gone. Add 3 pieces of green chilies (slit from the middle) and fry for a half a minute. Add and stir fry 2 stems of spring onions (white portion, roughly chopped) for 30 seconds.
  • Add a piece of green capsicum (chopped into 1-inch square pieces) followed by ¼ tsp of black pepper powder after 30 seconds.
  • Add the sauce mixture and then add ¼ cup of water followed by the corn flour slurry.
  • When it is thick, add the fish.
  • Mix, add 1 tsp of white vinegar and transfer it onto a serving bowl.
  • Your tasty and spicy homemade chili fish is ready.
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Notes

You can use any fish variety to make this recipe, but make sure they are boneless. 
I prefer using an equal amount of all-purpose flour and corn flour to make the batter.
Do not fry the fish on a high flame.
Always mix the corn flour slurry on a high flame.
I add white vinegar in the end to render the right balance to the taste of this dish.

Nutrition Info (Estimation Only)

Nutrition Facts
Chili Fish
Amount per Serving
Calories
 
314
Calories from Fat 135
% Daily Value*
Fat
 
15
g
23
%
Saturated Fat
 
2
g
13
%
Trans Fat
 
0.05
g
Polyunsaturated Fat
 
4
g
Monounsaturated Fat
 
8
g
Cholesterol
 
166
mg
55
%
Sodium
 
1195
mg
52
%
Potassium
 
523
mg
15
%
Carbohydrates
 
21
g
7
%
Fiber
 
2
g
8
%
Sugar
 
3
g
3
%
Protein
 
26
g
52
%
Vitamin A
 
456
IU
9
%
Vitamin C
 
37
mg
45
%
Calcium
 
71
mg
7
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
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