Kolkata

Chilli fish

Name: Chilli fish
Total time: 35 min
Yield: 4 servings
Cuisine: Indo Chinese
Ingredients: 400 g boneless basa or bhetki cubed fish; 1 egg; 4 tbsp split cornflour (cornstarch); 1 1/2 tbsp maida (all-purpose flour, plain flour); 2 tsp ginger garlic paste; 2 tbsp split soy sauce; Cooking oil (vegetable oil), for frying, about 4 tbsp absorbed; 4 cloves chopped garlic; 3 slit green chilli; 1 cut into petals onion; 1 cubed capsicum (green capsicum, green bell pepper); 1 tbsp red chilli sauce; 1 1/2 tsp vinegar; 1/4 cup water; 2 stalks chopped spring onion (green onion, scallion); 1/2 tsp black pepper; Salt, to taste

Crisp fish in a garlicky chilli glaze. Kolkata Chinese at its proudest.

35 minTime

23 gProtein each

hotSpice

Bengal meets the wok2 chapters · 1 min read

Make it your way

Grandma's wayTangra style: crisp bhetki, sharp sauce.

The original

351kcalsame

23 gproteinsame

2 gfibresame

35minutessame

Chilli fish.

Per serving, worked out from the ingredient table.

Ingredients

Fish400 g boneless basa or bhetki, cubed

Egg1

Cornflour (cornstarch)4 tbsp, split

Maida (all-purpose flour, plain flour)1½ tbsp

Ginger garlic paste2 tsp

Soy sauce2 tbsp, split

Cooking oil (vegetable oil)for frying, about 4 tbsp absorbed

Garlic4 cloves, chopped

Green chilli3, slit

Onion1, cut into petals

Capsicum (green capsicum, green bell pepper)1, cubed

Red chilli sauce1 tbsp

Vinegar1½ tsp

Water¼ cup

Spring onion (green onion, scallion)2 stalks, chopped

Black pepper½ tsp

Saltto taste

Method

5 steps

1Coat the fish gently with egg, 3 tbsp cornflour, maida, ginger garlic paste, 1 tsp soy sauce, pepper and salt.
2Fry in hot oil in batches for 3 to 4 minutes until golden and flaky inside.
3In 1 tbsp oil on high, fry garlic and chilli, then onion and capsicum for 1 minute.
4Add remaining soy sauce, chilli sauce and vinegar. Thicken with remaining cornflour in the water.
5Toss the fish in gently for 20 seconds, scatter spring onion and serve.

Serve it like this

Serve hot on a plate, with a few fresh coriander leaves on top.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Kolkata

Chilli fish

Crisp fish in a garlicky chilli glaze. Kolkata Chinese at its proudest.

35 minTime

23 gProtein each

hotSpice

Bengal meets the wok2 chapters · 1 min read

Make it your way

Grandma's wayTangra style: crisp bhetki, sharp sauce.

The original

351kcalsame

23 gproteinsame

2 gfibresame

35minutessame

Chilli fish.

Per serving, worked out from the ingredient table.

Ingredients

Fish400 g boneless basa or bhetki, cubed

Egg1

Cornflour (cornstarch)4 tbsp, split

Maida (all-purpose flour, plain flour)1½ tbsp

Ginger garlic paste2 tsp

Soy sauce2 tbsp, split

Cooking oil (vegetable oil)for frying, about 4 tbsp absorbed

Garlic4 cloves, chopped

Green chilli3, slit

Onion1, cut into petals

Capsicum (green capsicum, green bell pepper)1, cubed

Red chilli sauce1 tbsp

Vinegar1½ tsp

Water¼ cup

Spring onion (green onion, scallion)2 stalks, chopped

Black pepper½ tsp

Saltto taste

Method

5 steps

1Coat the fish gently with egg, 3 tbsp cornflour, maida, ginger garlic paste, 1 tsp soy sauce, pepper and salt.
2Fry in hot oil in batches for 3 to 4 minutes until golden and flaky inside.
3In 1 tbsp oil on high, fry garlic and chilli, then onion and capsicum for 1 minute.
4Add remaining soy sauce, chilli sauce and vinegar. Thicken with remaining cornflour in the water.
5Toss the fish in gently for 20 seconds, scatter spring onion and serve.

Serve it like this

Serve hot on a plate, with a few fresh coriander leaves on top.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Chilli fish

Make it your way

Ingredients

Method

Chilli fish

Make it your way

Ingredients

Method

Make it a meal