The Chilli fish is the best experiment done with the Bhetki fish so far. The delicacy involves a blend of Indian spices with Chinese sauces. This Chilli Fish is a burst of sweet, tangy and slightly spicy flavours. The dish features crispy and golden bhetki fish fillets that are double fried in oil.
The fried fish pieces are then tossed in a spicy masala mix and veggies. Spring onions are the key ingredient in any Indo-Chinese fusion recipe, and so, it is garnished with spring onions on top. The delicacy is extremely rich in taste and textures. The dish is consumed widely and happily as an appetizer, or a side dish or enjoyed mainly with drinks.
The dish originated in China. It came to India through some Chinese settlers who resided in Kolkata. The Chinese highly influenced the locals with their distinct culinary skills. They used to prepare the traditional Chinese cuisines with the ingredients available in India. The Indo-Chinese food that came in the light, was far different from the original Chinese delicacies yet became the most wanted street food today. Some more fusion cuisines are fried rice, chowmein, chilli chicken, schezwan, Manchurian, chilli potatoes, etc. are widely loved and savoured.
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Fish Marinade
• 1.6 kg evenly sliced bhetki fillets
• 1.5 tablespoon salt
• 1 tablespoon white pepper
• 1 tablespoon stock powder
• 4 eggs
• 200 gm corn-starch
• 100 gm vegetable oil
Spicy Chilli Sauce
• 1 tablespoon chopped garlic
• 1 tablespoon chopped ginger
• 1 large finely cubed onion (de-cored)
• 1 cubed capsicum, without seeds
• 4 green chillies
• 1 green onion chopped vertically
• 4 teaspoon soy Sauce
• Chilli paste
• 4 teaspoon sugar
• 4 teaspoon black pepper powder
• Stock Powder
• Corn-starch slurry
• Vegetable oil for deep frying
Method
1. Prepare the marinade with salt, white pepper powder and stock powder. Add eggs, cornstarch and vegetable oil. Mix properly to form a smooth paste. The oil will prevent the fish from sticking while frying.
2. Now, add the bhetki sliced fillets into the marinade. Coat the fish properly to infuse the flavours within. Allow it to sit for at least 30 minutes.
3. Fry the marinated Fish fillets in the oil over low-medium flame for 1 minute. Drain the excess oil.
4. Give the fried fish a second fry with same oil. Put the fried fish in the oil and fry it at 180 C for 1 minute or until it turns crispy and golden-brown in colour. Drain the excess oil again. Keep the fried fish aside.
5. In a large skillet, pour some oil and add ginger, garlic, onions, green chillies and capsicum. Sauté them well. Cook while stirring at high heat to give it a typical Chinese smoky flavour.
6. Now add the chilli paste, soy sauce, sugar, white pepper, and stock powder followed by green onions. Sauté the ingredients well.
7. Add the fried fish fillets and mix properly.
8. At last add the cornstarch slurry (made with cornstarch and a little bit of water).
9. Garnish with finely chopped green onion rings.
10. Serve while hot and crispy.
11. Enjoy this recipe with fried rice or noodles.
Enjoy the yummy Chilli Fish delight at home with some simple ingredients and effortless preparations!
