Indo-Chinese Style Ginger Fish Recipe
A delectable fusion of Indo-Chinese cuisine, this ginger fish recipe combines crispy fish fillets with aromatic ginger, garlic, and a spicy-sweet sauce that elevates the flavors to a whole new level. Perfect as an appetizer or a side dish, this dish pairs wonderfully with spicy vegetable noodles to make a satisfying meal.
Ingredients
| Ingredient | Quantity |
|---|---|
| Basa fish fillets | 4 pieces |
| Green bell pepper | 1, sliced diagonally |
| Red bell pepper (Capsicum) | 1, sliced diagonally |
| Onion | 1, thinly sliced |
| Ginger | 2-inch piece, thinly sliced |
| Garlic | 5 cloves, chopped |
| Corn flour | 3 tablespoons |
| Salt and pepper | To taste |
| Spring onion (Bulb & Greens) | 2 sprigs, chopped |
| Soy sauce | 1 tablespoon |
| Red chili sauce | 1 tablespoon |
| Brown sugar (Demerara sugar) | 1 tablespoon |
| Dry ginger powder | 1 teaspoon |
| Chilli vinegar | 1 teaspoon |
| Corn flour | 1 teaspoon (for sauce) |
Nutritional Information (per serving)
| Nutrient | Value |
|---|---|
| Calories | 225 |
| Protein | 15g |
| Carbohydrates | 17g |
| Fat | 12g |
| Fiber | 2g |
| Sodium | 510mg |
| Sugar | 6g |
Preparation Time
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
Servings: 4
Instructions
-
Prepare the Fish:
Begin by coating the Basa fish fillets with corn flour, salt, and pepper. Make sure the fish is evenly coated for a crisp finish. -
-
Fry the Fish:
Heat enough oil in a kadai (or wok) to fry the fish pieces. Once the oil is hot, carefully drop the fish pieces into the oil, one by one, ensuring not to overcrowd the pan. Fry until golden brown and crispy on all sides. Once done, remove the fish from the oil and place them on a paper towel to drain any excess oil. -
Make the Sauce:
In a bowl, mix together the soy sauce, red chili sauce, brown sugar, dry ginger powder, and chili vinegar. Add 1 cup of water to this mixture and stir until the sugar dissolves completely. Set the sauce mixture aside. -
Sauté the Aromatics:
Heat a wok with a bit of oil. Once the oil is hot, add the sliced ginger and chopped garlic. Sauté until fragrant and softened, about 2-3 minutes. -
Cook the Vegetables:
Add the sliced onions and cook until they turn translucent, about 4-5 minutes. Then, add the bell peppers and continue to sauté for another 5-7 minutes until the peppers are cooked but still retain some crunch. -
Combine the Fish and Sauce:
Once the vegetables are ready, gently add the fried fish fillets into the wok. Reduce the heat to medium-low, then pour the prepared sauce mixture over the fish and vegetables. Stir everything gently to ensure the fish is coated with the sauce. Let the gravy cook and thicken for about 3-4 minutes. -
Final Touches:
Taste the gravy and adjust the salt if necessary. Once the sauce has thickened and the flavors have melded together, turn off the heat. -
Serve:
Garnish the Indo-Chinese Ginger Fish with freshly chopped spring onions (both the bulb and greens) for a burst of color and freshness. Serve hot as an appetizer or pair it with spicy vegetable noodles for a complete Indo-Chinese meal.
Tips:
- For an extra crispy coating, you can double coat the fish in corn flour.
- Feel free to adjust the level of spice by adding more chili sauce or vinegar based on your preference.
- The dish can be served with steamed rice or noodles for a fuller meal.
Indo-Chinese Style Ginger Fish is a delightful combination of crispy, fried fish fillets and a fragrant, flavorful sauce that combines the tang of vinegar with the richness of soy sauce and sweetness from brown sugar. The crispy fish, soft vegetables, and aromatic ginger come together in a way that will make this dish a crowd-pleaser at any gathering.
