Chilly Fish Recipe

Prepare fillets

Pat the fish fillets dry with paper towels. Cut into 3–4 equal pieces (bite to medium bite-sized).

Marinate

In a bowl, combine salt (1 tsp), black pepper (1 tsp), turmeric (1 tsp) and the lightly beaten egg. Add the fish pieces and gently toss to coat. Let rest 10 minutes to absorb seasoning.

Coat

Just before frying, sprinkle the cornstarch (3 tbs) over the marinated fish and toss gently so each piece is evenly coated in a light dry layer.

Heat oil

Pour about 1 cup vegetable oil into a large skillet or shallow frying pan and heat over medium-high until shimmering and about 350°F (175°C) — or a small piece of bread sizzles on contact.

Fry fish

Carefully place fish pieces in a single layer (work in batches if necessary). Fry 2–3 minutes per side until golden brown and just cooked through. Remove to a paper towel-lined plate to drain.

Sauté aromatics

Reduce heat to medium. Leave about 2 tbsp oil in the pan (drain excess if needed). Add sliced garlic, julienned ginger, slit green chilies and curry leaves. Fry 30–60 seconds, stirring, until garlic is lightly golden and curry leaves crisp but not burnt.

Start sauce

To the aromatics in the pan, add the chopped onion and diced green bell pepper. Sauté 2–3 minutes until onion softens and peppers brighten but retain some bite.

Add condiments

Stir in tomato ketchup (3 tbs), soy sauce (1 tbs), chili sauce (1 tbs), brown sugar (1 tsp) and coarsely crushed black pepper (2 tsp). Cook 1 minute to combine and warm the sauces.

Adjust consistency

Whisk together the water (1 tbs) and cornstarch slurry (1 tsp cornstarch) until smooth. Pour into the pan and stir; the sauce will thicken in about 30–60 seconds. Taste and add lime juice (1 tbs) and salt to taste as needed.

Combine with fish

Add the fried fish pieces back to the pan, gently tossing or spooning sauce over them to coat evenly. Cook 1–2 minutes more on low heat to let flavors marry, being careful not to break the fillets.

Turn off heat. Sprinkle sliced spring onion greens and chopped cilantro over the fish. Drizzle an extra 1/2 tsp lime juice if desired and give a final gentle toss.

Serve immediately with steamed rice or noodles. Estimated presentation: place fish on a warm serving platter, spoon remaining pepper sauce and crispy curry leaves over the top.