Chilli Fish Manchurian
A flavourful Indo-Chinese inspired dish that is easy to prepare and goes beautifully with steamed rice.
Clean and cube the fish, then marinate it with the marinade ingredients for 15-30 minutes.
Next, make the batter by mixing all the batter ingredients together and whisking well. Dip the fish cubes into the batter to coat each piece well and fry in hot oil until crispy. Drain and set aside.
Then prepare the sauce. Heat oil in a pan, add onion and spring onions, ginger and garlic, chopped chillies and the capsicum. Stir fry on high heat for a couple of minutes until aromatic, lower the heat and then add soy sauce, vinegar, sugar, ketchup or chilli sauce, tomato paste and the stock or water. Add the black pepper and season with a pinch or two of salt. Add the corn flour paste and keep stirring over low heat until the sauce thickens slightly. Add the fried fish pieces and stir well. Taste and adjust easoning if needed.
Garnish with reserved spring onion greens and serve immediately with a side of steamed rice.