Description
Want to make amazing Chinese fried fish at home? This recipe combines traditional Chinese flavors with modern techniques that will give you restaurant-quality results in your kitchen.
This Indo-Chinese style fish recipe gives you the perfect balance of crispy exterior and tender interior. The magic happens through a two-part cooking process – you’ll get that golden crunch first, then coat it in a flavorful sauce that makes your taste buds dance.
Ingredients
Scale
To prepare the Fish:
- 1 lb fish (whole or filets)
- ½ tsp turmeric powder
- Salt to taste
- 1 tbsp lemon juice
- ¼ cup oil for frying
To make the Sauce:
- 2 tbsp oil
- 1 tbsp finely chopped ginger
- 1 tbsp finely chopped garlic
- 1 finely chopped green chili
- 1 medium onion, finely chopped
- 2 tsp chili powder
- 1 tsp soy sauce
- 3 tbsp tomato ketchup
- 1 tsp vinegar
- 1 tsp freshly ground black pepper
- Handful of spring onions
- ½ cup water
Instructions
- Clean your fish really well and make deep slashes on both sides. Make sure to pat it completely dry.
- Mix turmeric powder, salt, and lemon juice. Rub this marinade all over the fish and let it rest for 30 minutes.
- Heat oil to 375°F. This temperature helps you achieve that perfect crispy exterior.
- Cook the fish for about 5 minutes on each side until you get a golden and crispy skin.
- Start the sauce by heating 2 tablespoons of oil and sauté ginger, garlic, chilies, and onions until golden.
- Add chili powder, soy sauce, ketchup, and vinegar. Mix everything well and cook until combined.
- Pour in water, bring to a boil, then add the fried fish to the sauce.
- Spoon the sauce over the fish until it thickens slightly, then add black pepper and spring onions.
Notes
Temperature Control: Keep oil at 375°F to avoid greasy fish.
Coating Tip: Make sure cornstarch coating sticks well before frying.
Fish Selection: Firm white fish works best.
- Prep Time: 20 minutes
- Marination Time: 30 minutes
- Cook Time: 15 minutes
- Category: Fried