CHINESE CHILLI FISH

Chilli fish is a spicy Indochinese favorite and served in many chinese restaurants all over the subcontinent.
It is usually deep fried but i tried to find a healthier version with a sauce and here it is!
INGREDIENTS FOR TWO:
350 grams of white fish fillet
MARINADE:
1 teaspoon light soya sauce OR maggi seasoning sauce
1 teaspoon grated ginger
1 teaspoon grated garlic
a pinch of white pepper powder
1/2 teaspoon of finely chopped green chillies
1 teaspoon of sugar
1 teaspoon of rice vinegar
1 teaspoon of sesame oil
1 tablespoon of cornstarch
1 teaspoon of chinese rice wine (ALL HALAAL FOLLOWERS PLEASE OMIT)
FOR THE SAUCE:
1 tablespoon cooking oil
1 teaspoon grated garlic
1 teaspoon grated ginger
1 tablespoon cornstarch dissolved in 1 cup of water
1 tablespoon of soya sauce or maggie seasoning sauce
1 teaspoon of lemon juice
1 teaspoon of sesame oil
2-3 finely chopped green chillies
chopped green chillies and spring onions for garnish
FOR EXTRA HEAT:
1 tablespoon of chilli sauce
METHOD:
Cut the fish into bite size cubes and marinate with all the ingredients preferably overnight.
When ready to eat heat the oil in a wok and toss the fish pieces carefully till they are lightly brown.Keep aside in a plate and cover it.  Do not throw the marinade of the fish , we will use it in the sauce.
If you have some oil remaining in the wok fine and if not add a bit more and add the chopped garlic and sautee for about 15 seconds and then add the chopped ginger and sautee a bit more and then add the cornstarch dissolved in water and the left over fish marinade. Add the soya sauce, lemon juice and sesame oil and let it all come to a boil and thicken. Once the sauce is thickened add the fish and all the drippings into the sauce and heat thoroughly. Garnish with chopped green chillies, chopped spring onions and ginger juliennes. If you want more heat please add some chilli sauce to the sauce.
This is best eaten with freshly boiled white rice.
NITU DIDI TIP:
If you want to serve this as a starter…marinate the fish… deep fry it in a batter made of cornstarch and egg and then just toss it with the seasonings.
This recipe can also be made with tofu, chicken, prawns etc.

TO READ ALL ABOUT MAGGIE SEASONING

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This entry was posted in Fusion, Gluten Free, Ideas for meals, Made in China, Nitu´s Spicy Delights, Something's Fishy and tagged , , . Bookmark the permalink.

2 Responses to CHINESE CHILLI FISH

  1. Que apetecible y que bonita presentación.
    Besos

  2. nituchugani says:

    Reme…muchas gracias cielo 🙂

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