Chilli Fish Recipe: Easy to Make at Home

Chilli Fish is a popular dish loved by many, especially in Chinese and Indian cuisine. This dish combines tender fish fillets with bold flavors of garlic, chili, and spices, giving it a deliciously spicy and tangy taste. Whether you’re a fan of Chinese-style chili fish or the Indian variation, this recipe is perfect for those looking to enjoy a restaurant-quality dish at home. With simple ingredients and easy-to-follow steps, you’ll have a crispy, flavorful fish dish that will impress your family and friends.

Key Ingredients for Chilli Fish Recipe

To make the perfect chilli fish, you will need:

• 500g fish fillets (boneless; basa, tilapia, or pomfret work well)
• 2 tablespoons cornflour
• 2 tablespoons all-purpose flour
• 1 egg (lightly beaten)
• 1 teaspoon garlic paste
• 1 teaspoon ginger paste
• 1 teaspoon red chili powder
• Salt (to taste)
• Oil (for frying)

For the sauce:

• 2 tablespoons oil (for cooking)
• 1 tablespoon garlic (finely chopped)
• 1 tablespoon ginger (finely chopped)
• 1 medium onion (sliced)
• 1 green bell pepper (sliced)
• 2-3 green chilies (sliced)
• 2 tablespoons soy sauce
• 1 tablespoon red chili sauce
• 1 tablespoon tomato ketchup
• 1 teaspoon vinegar
• 1 teaspoon sugar
• 1/4 cup water (for the sauce)
• 1 tablespoon cornstarch (mixed with water to thicken the sauce)
• Spring onions (chopped, for garnish)

How to Make Chilli Fish (Step-by-Step Instructions)

1. Prepare the Fish

• Start by cleaning and cutting the fish fillets into medium-sized pieces.
• In a bowl, mix the cornflour, all-purpose flour, garlic paste, ginger paste, red chili powder, and salt. Add the beaten egg and mix to form a smooth batter.
• Coat each fish piece in the batter evenly. Set aside.

2. Fry the Fish

• Heat oil in a deep pan or wok for frying. Once the oil is hot, fry the battered fish pieces until they turn golden and crispy on the outside. This should take about 3-5 minutes.
• Remove the fish from the oil and place them on a paper towel to drain excess oil.

3. Prepare the Sauce

• In another pan, heat 2 tablespoons of oil. Add chopped garlic and ginger, and sauté for a minute until fragrant.
• Add sliced onions, bell peppers, and green chilies. Stir-fry for 2-3 minutes until they are slightly soft but still retain some crunch.
• Add soy sauce, red chili sauce, tomato ketchup, vinegar, sugar, and a pinch of salt. Stir well to combine all the flavors.
• Pour in the water and bring the sauce to a simmer.

4. Thicken the Sauce

• Mix 1 tablespoon of cornstarch with a little water to make a slurry. Slowly add this to the simmering sauce while stirring constantly.
• Cook the sauce for 2-3 minutes until it thickens to a glossy consistency.

5. Combine the Fish and Sauce

• Add the fried fish pieces into the pan with the sauce and gently toss them until they are well coated.
• Allow the fish to cook in the sauce for another 2 minutes, ensuring all the flavors are absorbed.

6. Garnish and Serve

• Garnish with freshly chopped spring onions and serve hot. You can enjoy Chilli Fish as an appetizer or pair it with fried rice or noodles.

Cooking Time:

• Preparation time: 10 minutes
• Cooking time: 20 minutes
• Total time: 30 minutes

Taste and Texture

Chilli Fish is a delightful balance of spice, tanginess, and a hint of sweetness. The fish remains crispy on the outside, thanks to the batter, while staying tender and juicy inside. The sauce is rich with a perfect blend of chili heat, savory soy sauce, and a touch of sweetness from ketchup and sugar. The crunch from bell peppers and onions adds texture to the dish, making every bite interesting.

Health Benefits

• Fish is a great source of protein, essential for muscle growth and repair.
• It is rich in omega-3 fatty acids, which support heart health.
• The garlic and ginger used in this recipe are known for their anti-inflammatory properties and can help boost immunity.
• By opting to pan-fry the fish instead of deep-frying, you can reduce the oil content, making the dish a bit healthier without compromising on taste.

Nutrition Information (Per Serving)

• Calories: 300-350 kcal
• Protein: 25g
• Carbohydrates: 15g
• Fat: 18g
• Omega-3 fatty acids: High (depending on the type of fish used)
• Cholesterol: 75mg

Note: This recipe yields 4 servings. Values are approximate and may vary based on ingredient quantities used.

Expert Tips for Perfecting Chilli Fish

• Choose the right fish: Boneless, firm white fish like basa, tilapia, or pomfret work well as they hold their shape during frying.
• Don’t overcrowd the pan: When frying the fish, ensure there’s enough space for each piece to fry evenly and become crispy.
• Balance the flavors: Adjust the amount of chili sauce and sugar based on your spice preference. You can also add more or fewer green chilies to control the heat.
• Avoid overcooking the fish: Once you add the fried fish to the sauce, only cook it for 2-3 minutes to prevent it from becoming soggy.

Variations of the Chilli Fish Recipe

The beauty of chilli fish lies in its versatility. Depending on your taste preferences and the style of cuisine you enjoy, there are several ways to modify this dish. Below are some detailed variations that cater to different flavor profiles, spice levels, and textures.

1. Chinese Chilli Fish Recipe

The Chinese chilli fish variation is likely the most popular version, combining traditional Chinese sauces and spices. This version uses soy sauce, red chili sauce, and a touch of vinegar, which provide a deep umami flavor with a balanced tangy-sweet finish.

• Fish selection: Use boneless fish like basa, tilapia, or sea bass.
• Sauce: In addition to soy sauce and red chili sauce, a dash of hoisin sauce or oyster sauce can add depth.
• Texture: The fish is fried until golden and then briefly tossed in a sauce that coats the fish while keeping the outer layer crisp.
• Flavor profile: Expect a savory, tangy, and slightly spicy taste, with a mild sweetness coming from tomato ketchup and sugar. Bell peppers and onions add a crunchy element.

This version is often served with Chinese fried rice or stir-fried noodles, making it a complete meal.

2. Sweet Chilli Fish

This version is perfect for those who prefer a milder, sweeter flavor rather than intense heat. By increasing the amount of tomato ketchup and sugar, and reducing the chili sauce, this sweet chilli fish recipe offers a subtle, tangy sweetness that balances perfectly with the fried fish.

• Fish selection: Tilapia, pomfret, or even prawns can be used.
• Sauce: The sauce here focuses on using a larger quantity of tomato ketchup, a pinch of sugar, and just a small amount of red chili sauce to keep the heat in check.
• Texture: The fish stays crispy, but the sauce is smoother and thicker, clinging gently to the fish pieces.
• Flavor profile: A blend of sweet and mild spice, with a flavor similar to sweet and sour dishes. This version is excellent for children or those sensitive to spiciness.

This recipe pairs well with simple sides like steamed rice or noodles, and a light cucumber salad for contrast.

3. Thai Chilli Fish Recipe

The Thai chilli fish version draws inspiration from Thai cuisine, known for its blend of sweet, sour, and spicy flavors. This recipe often incorporates fish sauce and Thai sweet chili sauce, resulting in a tangy, slightly sticky coating over the fish.

• Fish selection: White fish like tilapia, basa, or sea bass work well, though prawns are also commonly used in Thai versions.
• Sauce: The sauce is a key component, made from Thai sweet chili sauce, soy sauce, fish sauce, garlic, and lime juice. It has a perfect balance of sweet, spicy, and tangy.
• Texture: While the fish remains crispy, the sauce has a slightly sticky consistency that clings to the fish, giving it a glossy finish.
• Flavor profile: A harmony of spicy, sweet, salty, and sour flavors with fragrant garlic and fresh lime. The addition of Thai basil or cilantro as a garnish brings freshness.

Serve this with sticky jasmine rice or pad Thai noodles to complete the meal.

4. Chilli Fish Curry

For those who love their dishes with lots of sauce, chilli fish curry is a perfect option. By adding coconut milk or extra water to the base, this recipe becomes a saucy, flavorful curry that is ideal to enjoy with rice or naan.

• Fish selection: Any firm fish will work, such as tilapia or sea bass. The fish should still be fried, but then simmered in the sauce for a few minutes.
• Sauce: The sauce is a mix of coconut milk, soy sauce, chili sauce, garlic, and ginger. The addition of coconut milk softens the heat of the chili and adds richness to the dish.
• Texture: The fish stays tender and flaky, and the sauce is creamy with a luscious, smooth consistency.
• Flavor profile: The coconut milk gives the curry a subtle sweetness, balancing the heat from the chili sauce. The garlic, ginger, and soy sauce provide depth, while the coconut milk rounds off the flavors.

Steamed basmati rice or parathas make excellent accompaniments to this curry variation.

Final Thoughts

Chilli Fish is a fantastic dish that combines the best of spice, texture, and rich flavors, making it a perfect choice for a home-cooked meal or a party appetizer. It’s versatile, allowing you to experiment with the level of heat and sweetness to suit your preference. By using high-quality ingredients and following the tips in this guide, you’ll be able to make a crispy, delicious, and restaurant-quality chilli fish dish. Whether you’re making the Chinese chilli fish, Thai chilli fish, or a sweet chilli fish, it’s guaranteed to be a crowd-pleaser.

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