Chilli Fish (Indo-Chinese) | Great Appetizer

Hope everyone had a great weekend and Easter as well.We went to see the cherry blossoms over the weekend and it was indeed a beautiful experience with those beautiful flowers,God's true gift.The weather is getting warmer these days but at the same time,we are having chilly mornings.Today's recipe is an Indo- Chinese appetizer recipe or a great side dish for fried rice or simple pulao.We had it with a simple peas pulao,kids really enjoyed munching the perfect bite size ones.This is apt for a large gathering or potluck,a crowd pleaser.Its similar to chilly chicken but softer to bite through.To all those who love fish and would love to try out something different with fish fillets,this is a real good one!!!

Ingredients
for marination
fish fillets /fish without bones cubed 3/4 kg
corn flour 1/2 cup
red chilly powder 3/4-1 tsp
lemon juice/vinegar 2tsp
red food color 2 drops (optional)
salt

for sauce/gravy
onion 1 peeled and cubed
capsicum /bell pepper 1 cubed
ginger minced 1 1/2 tsp
garlic minced 1 1/2 tsp
green chillies vertical slit 3
soy sauce 3tsp (refer notes)
red chilly sauce 2tsp
corn flour 1 tbsp
oil 4 tbsp
salt

to garnish
cilantro/ spring onion

Method

• Wash and clean the fish by rubbing lemon juice and salt.Leave aside for 10 minutes,wash the fish under running water,drain water and leave aside.
• Prepare a thick marinade using corn flour,red chilli powder,turmeric powder,lemon juice,food color & salt.Add water if required.Add the cubed fish pieces in it,marinate it for half an hour.
• Heat oil in a pan and fry the fish pieces in the oil in batches till golden brown on all sides.Drain on a paper towel.(please be careful not to break the fish pieces)
• To the same remaining oil,add the minced ginger and garlic.Saute till the raw smell disappears.
• Add the cubed onions ,saute for a minute or so,add the cubed bell pepper /capsicum.
• Add in the red chilly sauce and soy sauce.Mix the corn flour with half a cup of water,stir without lumps.
• Add to the mixture and keep stirring till the sauce thickens.
• Now,slide in the fried fish pieces gently so that it doesn't break.Toss in careful with the sauces,cover for a minute or so till the sauce coats well with the fish pieces and dries lightly.Put off flame.
• Garnish with chopped spring onion or cilantro.

Servings~4 adults

NOTES
* I prefer shallow frying the fish pieces but you can always deep fry if you're scared of breaking the fish pieces.
* You can add one egg white for firming the fish coating,I have omitted that.
* Adding green chillies can be omitted if u wish a mild spicy version.In case,you wish to add more spiciness then add 2-3 red dry chillies too.
* If you wish to have more gravy,then add water & corn starch to the sauce accordingly.
* I have used  light soya sauce,if you prefer the dark one then add as per taste.

Other Indo-Chinese recipe links,if interested are :  
Egg fried rice,
Prawns manchurian
Dragon Chicken 
Soya Manchurian 
Baked vegetable spring rolls
Easy honey Chicken