Indo-Chinese Fish Chili

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Batter fried fish in hot, spicy, tangy sauce is quite the pair for Chinese noodles or rice.  Having been making so much noodles and rice this last week it's only fair to wrap that roll with this recipe.  Coincidentally, the blustery, windy, wet weather outside is just the right time to eat Chinese curled up on your sofa, watching a nice romantic flick.  That's exactly what I plan to do this Saturday unless the rain let's up.

I am also charmed these days by Italian pockets on the baker's shelf in stores.  All things savory and Italian seems to be on my mind so now that we have had a definite dose of Chinese will move on.  Until then please indulge me.  Shall we have some fun with fish all Chinese? I heard you say "yes, get on with it"!?

Have a nice weekend!



Ingredients:
Tilapia - 3 Fillets (boneless, skinless fish about 1 and 1/2 fishes)

For Batter:
All purpose flour - 3/4 cup
Corn Flour - 1/4 cup (you could vary the proportion or only use corn flour)
Ginger garlic paste - 1 tspn
Chili powder - 1 tspn
Salt - to taste
Soya sauce - 1 tspn
Pepper - a sprinkle
Water - to make a thick batter which you can use to dip the fish and fry

Method:
1. Combine all ingredients and make a thick batter and set aside closed.
2. Pat dry the fish fillet and cut them into bite size pieces and marinate with soya sauce. If the sauce is not salty enough add some salt too. Marinate for and hour
3. Take the fish out pat dry and dust it with flour. Leave the marinade to use for the sauce
4. You can avoid marinating the fish but I find it too bland when not salted or marinated.
5. Dip in the batter and deep fry the fish on a medium fire because you have to cook the fish with this step.
6. Drain on kitchen towels and set aside



For the Gravy
Ginger - 1 Tbspn julienned
Garlic - 1 Tbspn julienned
Onions - 1 Diced
Green Onions (scallions/spring onions) - 2 chopped 1 inch size
Green Chilies - 6 julienned
Soya Sauce - the thin kind 1/4 cup (if you are using thick sauce I think a tablespoon diluted in a Tbspn in water will suffice.
Corn Flour - 1 1/2 Tbspn
Water - 2 cups
Chili Sauce - 1 Tbspn (optional)
Oil - 1 Tbspn from the oil used to deep fry fish



Method:
1. Dilute/dissolve the corn flour in 1/4 cup water and set aside
2. Heat oil, saute the ginger, onions, garlic, green chilies and the lower end of the spring onions leaving the green leafy bit for garnishing. Spoon out this and set asid
2. Reduce the heat, add water, soya sauce and bring to a boil
3. Check for taste. If it's enough salty add the dissolved corn flour a little at a time stirring. Stop when you like the consistency of the sauce.
4. Add all fried ingredients including the fish and and serve.

Notes: If you have to wait for your guest or cook ahead. Mix the fried fish only when serving.

Contributor: sunitha