Chilli Fish Recipe
Make Chilli Fish Recipe in just 50m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Fish & Marinade
Breading & Frying
Chilli Sauce
Garnish & Serve
Method
Fish & Marinade
- 1
Prepare fish
Pat the fish fillets dry with paper towels. Cut into 6–8 even pieces (bite to medium bite-sized).
- 2
Marinate
In a bowl combine 1 tsp salt, 1 tsp black pepper, 2 minced garlic cloves, 3 tbs cornstarch and the beaten egg. Add the fish pieces and gently toss until each piece is evenly coated. Let rest 10–15 minutes while you prepare breading and oil.
Breading & Frying
- 3
Set up dredging station
Place 1 cup flour in one shallow bowl, and 1 cup breadcrumbs/panko in another. Keep the marinated fish bowl nearby.
- 4
Coat fish
One by one, dredge marinated fish in the flour, shake off excess, dip lightly in any remaining beaten egg/marinade, then press into breadcrumbs to coat fully. Transfer coated pieces to a plate while you heat oil.
- 5
Fry fish
Pour about 3–4 cm (about 1–1.5 in) of vegetable oil into a large frying pan or skillet (or use a deep fryer). Heat oil to 175°C (350°F). Fry fish in batches so oil temperature stays steady: cook each piece 2–3 minutes per side until golden brown and cooked through (internal temperature ~63°C/145°F). Use a slotted spoon to transfer fried fish to a wire rack or paper towel-lined tray to drain. Keep warm in a low oven (100°C/210°F) if necessary.
Chilli Sauce
- 6
Prepare sauce ingredients
Slice 3 scallions (white and light green separated), thinly slice 1 bell pepper, mince 2 cloves garlic, grate 1 tsp ginger, and finely chop 2 fresh red chillies if using fresh.
- 7
Cook aromatics
In a clean large skillet or wok heat 2 tbs vegetable oil over medium-high heat. Add grated ginger and minced garlic; stir-fry 20–30 seconds until fragrant but not browned. Add the white parts of the scallions, chopped chillies, and sliced bell pepper; stir-fry 1–2 minutes until the pepper begins to soften.
- 8
Make sauce
Stir in 6 tbs ketchup, 1.5 tbs soy sauce, 2 tsp rice vinegar, 1 tbs brown sugar, 60 ml water, 0.5 tsp salt and 0.25 tsp black pepper. Bring mixture to a gentle simmer.
- 9
Thicken
Mix 1 tsp cornstarch with 1 tbs cold water to make a slurry. Slowly stir the slurry into the simmering sauce and cook 1 minute until sauce thickens to a glossy coating consistency. Taste and adjust seasoning — add a little more sugar for sweetness, vinegar for tang, or soy sauce for saltiness.
- 10
Finish sauce
Add the green parts of the scallions and give the sauce a final stir. Remove from heat.
Assembly & Serve
- 11
Coat fish with sauce
Place fried fish pieces in a large shallow serving bowl or platter. Pour the hot chilli sauce over the fish and gently toss or spoon the sauce so each piece is evenly glazed. Work quickly so the fried coating stays crisp under the sauce.
- 12
Garnish
Sprinkle 1 tsp toasted sesame seeds and 2 tbs chopped coriander over the glazed fish. Serve immediately with lime wedges on the side for squeezing.