If you like to eat one fish preparation that is spicy and slightly different from regular fish preparation then this chili Manchurian fish preparation is one of the best among those preparations. In monsoon season or in winter, when the weather is dull and drab outside, this preparation helps to enhance the mood. It is not very tough preparation. To make this specific preparation take some fish which are fleshy and have less bones such as barramundi or basa fish. These fish are appropriate for this preparation.
This Article Will Offer You The Recipe Of Chili Manchurian Fish:
Preparation Time: 1 Hour
Cooking Time: 40 Minutes
Fish 400 grams
2 tablespoon corn flour
2 tablespoons vinegar
2 tablespoons soy sauce
5-6 cloves of garlic
½ inch ginger
4 whole red chili
5 green chilies
fresh coriander leaves
Methods Of Preparation:
Cut fish into small size cubes. Wash properly, strain the water and marinate fish into vinegar. Sprinkle some salt over the fish. Mix everything properly. Marinate fish in vinegar for an hour.
Make a paste of garlic and ginger. Keep them aside. Peel onion and dice it. Dice bell pepper. Chop green chili and eliminate the seeds. Chop fresh coriander leaves and keep them aside.
Remove the fish from marination. Squeeze out excess vinegar and salt. Beat one egg and pour them on fish. Sprinkle corn flour over the fish. Mix everything. Be assured that every single piece of fish has got the coating.
Now heat a good amount of oil in a deep bottom pan. When the oil is heated enough add the fish in the oil. Keep frying till they turn brown. Remove them from oil.
In another pan heat 2 tablespoons oil and add garlic and ginger paste. Stir them continuously to fry them. Then add the soy sauce and little amount of oil in the pan. Add the fried fish and cook them in the gravy for 5-6 minutes. Now remove the gravy from the pan.
Now heat 2-3 tablespoons oil in the pan. Add whole red chili, diced onion, diced bell pepper and chopped green chili. Fry them on high heat for a minute or two and then pour all these things along with the oil on the gravy.
Garnish it with freshly chopped coriander leaves. Serve it hot with noodles or steamed rice