Crispy Fish with Dry Chili

Serves 2

Bhetki or Basa (boneless cubes) – 250 gm
Garlic (cube cut) – 4 tbsp
Dry red chili – 4 or 5
Ginger (small and thin round shaped slices) – 5 slices
Dark soy sauce – 2 tsp
Non-fruit vinegar – 1 tsp
Corn flour – 3 tbsp
Baking powder – 1 tsp
Egg white – 1
Vegetable oil – sufficient for deep frying chicken
Black pepper – 0.5 tsp
Sichuan peppercorn (roasted and crushed) – 1 pinch
Brown sugar – to taste
Salt – to taste

1. Drain water from the fish, add the corn flour, egg white a little salt and baking powder to it and mix well. Keep in refrigerator for 30 minutes.
2. Heat the oil in wok.
3. Once the oil is hot, deep fry the fish pieces until golden brown and keep aside (can be kept on a paper towel to soak the extra oil in it).
4. Keep tentatively 2 tbsp of oil in the wok and remove the remaining oil from it.
5. Heat the oil and add ginger slices to it. Stir fry until the ginger is slightly brownish and aroma comes out.
6. Add the garlic and stir fry until it turns golden.
7. Reduce the heat and quickly add dry chilli, black pepper and sichuan peppercorn. Stir quickly to mix well.
8. Add dark soy sauce to the wok and stir quickly.
9. Add salt, sugar and stir to mix quickly. Taste the seasoning and adjust if required.
10. Add the fish and stir fry so that the sauce mixture coats the chicken pieces. Increase the heat to high again and toss quickly to mix well.
11. Taste and adjust the seasoning if required.
12. Remove from heat, spread a pinch of black pepper on it and serve hot immediately.

Note: All the quantities of the ingredients mentioned here are relative and tentative. It may vary based on preferences of individuals in some cases.


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