chilli fish
chilli fish

Anju Bhatia



Prep Time

: 15

Cooking Time

: 30



Nutrient Value (per 100 gm)
*Color codes: low, medium or high quantity for corresponding nutrient. Grey for Not Applicable
Energy -
Fat 5.68 g
Sat Fat 1.0 g
Salt 257.0 mg
Sugars 0.95 g
  • Other Items
  1. 250 gm cut into small cubes, boneless any fish
  2. 3.25 tbsp Of Cornflour
  3. 3 tbsp Of Maida
  4. 1 tsp Ginger Garlic Paste
  5. 1 tsp Of Black Pepper Powder
  6. 1 capsicum cubed
  7. 1 Medium Onion
  8. 1/2 tbsp Of Soya Sauce
  9. 1 tsp Of Green Chilli Sauce
  10. 1 tsp Of Tomato Sauce
  11. 1 tablespoon coriander leaves, chopped fine
  12. 1 cup Water
  13. 2 Table Spoon Oil
  14. salt to taste
  1. Add 3 tbsp cornflour, flour 1tsp ginger garlic paste salt pepper powder water to make batter
  2. Dip the fish pieces in this and shallow fry in oil until golden brown Drain and set aside
  3. In the same oil, add the onions and capsicum. When the onions start to turn pink, add the ginger garlic paste and saute until fragrant
  4. Turn heat to high and add the soya sauce, chilli sauce and tomato sauce (keep them ready by your side to prevent the rest of the dish burning)
  5. Mix well and add the fried fish piecesand cook on low heat
  6. Now mix the 1 tsp cornflour in 4 tbsp water without lumps. Add to the fish mixture and cook until the sauce thickens and coats the fish
  7. Add chopped coriander leaves and remove from stove
  8. Serve chilli fish hot with fried rice