Chilli Fish Recipe

Prepare the fish

Pat the fish fillets dry with paper towels. Cut into 2.5–3 cm (1 inch) wide bite-sized pieces or long strips, depending on preference.

In a bowl combine 3 tbs cornstarch, 2 tbs all-purpose flour, 1 beaten egg, 1 tsp salt and 1 tsp black pepper. Mix to form a slightly thick batter that will coat the fish.

Toss the fish pieces gently in the batter until evenly coated. Let sit for 10 minutes while you heat the oil.

Heat 4 tbs vegetable oil in a wide skillet over medium-high heat. When hot (oil shimmering), add fish pieces in a single layer without crowding. Fry 2–3 minutes per side until golden and just cooked through. Work in batches if needed. Transfer fried fish to a paper towel–lined plate to drain.

Wipe the skillet lightly if it has burnt bits, then return to medium heat. Add 2 tbs vegetable oil.

Add the minced garlic (4 cloves) and grated ginger (1 tbs). Sauté 20–30 seconds until fragrant but not browned.

Add sliced green chilies (2), sliced red bell pepper (1) and sliced onion (1). Stir-fry 2–3 minutes until vegetables begin to soften but still retain some crunch.

Stir in 4 tbs tomato ketchup, 2 tbs soy sauce, 1 tbs rice vinegar, 1 tbs hot chili sauce and 1 tbs brown sugar. Mix to combine.

Pour in 120 ml water and bring the mixture to a gentle simmer.

Add the cornstarch slurry (1 tbs cornstarch mixed with 1 tbs cold water) while stirring. Cook 1–2 minutes until sauce thickens to a glossy coating consistency. Taste and adjust: add a pinch of salt, more sugar for sweetness or more hot chili sauce for heat.

Add the fried fish pieces back into the skillet with the sauce. Gently toss or spoon sauce over the fish to coat evenly. Cook 1 minute more to heat through, being careful not to break the fish.

Add sliced white parts of 2 spring onions and toss once. Remove from heat.

Plate the chilli fish, sprinkle with sliced green parts of spring onions, chopped cilantro (2 tbs) and sesame seeds (1 tsp) if using. Serve immediately with lemon or lime wedges (4) on the side.