Ingredients for Crispy Fish In Chili Sauce
- 1 lb fish fillets (cod, tilapia, or your preferred type)
- Plain Flour
- Cornflour
- Egg White
- Water
- Oil
- Green Ginger
- Garlic Cloves
- Tomato Sauce
- Chili Sauce
- Sugar
- 2 tbsp soy sauce
- Dry Sherry
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How to Make Crispy Fish In Chili Sauce
- In a bowl, whisk together soy sauce (2 tbsp), rice vinegar (1 tbsp), sesame oil (1 tsp), cornstarch (2 tbsp), ginger (1 tbsp, minced), garlic (2 cloves, minced), and chili flakes (1-3 tsp, adjust to taste).
- Cut the fish fillets (1 lb) into bite-sized pieces. Add the fish to the marinade, ensuring each piece is coated thoroughly. Let it marinate for at least 15 minutes.
- Heat vegetable oil (2 tbsp) in a large skillet or wok over medium-high heat. Once hot, carefully add the marinated fish pieces, ensuring not to overcrowd the pan. Cook for 3-4 minutes per side, until golden brown and crispy.
- Remove the cooked fish from the skillet and set aside.
- In the same skillet, add more vegetable oil (1 tbsp) if needed. Sauté the green onions (2 stalks, chopped) and red bell pepper (1/2, thinly sliced) for 1-2 minutes until slightly softened.
- Pour the remaining marinade into the skillet and bring to a simmer. Cook for 2-3 minutes, or until the sauce has thickened slightly.
- Add the cooked fish back to the skillet, gently tossing to coat it evenly with the chili sauce.
- Serve immediately with steamed rice or noodles. Garnish with chopped cilantro (optional).
Nutrition Information (Approximate per serving)
Sodium
46 g
Sugar
32g
Fat
5g
Carbs
18g
