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Chilli Fish


  • 1kg whitefish fillets(Cube size)
  • 1 Green Capsicum
  • 1 carrot
  • 2 slices ginger
  • 2 Onion(Cube Size)
  • 1 onion leaf, chopped
  • 1/2 tsp cornflour mixed in 4 teaspoons water
  • 1 tsp cornflour
  • 1 tsp Soya sauce
  • 1 tsp Tomato Catchup
  • 1 cup oil for frying fish
  • 2 tsp refined oil
  • 1 egg white
  • pinch of salt
  • 1 tsp Cornflour


  • Rinse the fish fillets.
  • Cut the fish into bite-sized cubes.Marinade the fish with 1 egg white, salt,1 tsp cornflour and marinate for 25 minutes.
  • While the fish is marinating, prepare the sauce and vegetables. Cut the Onion and Capsicum(cube size).
  • Peel and slice the carrots on the diagonal.
  • In another small bowl, dissolve the cornflour in the water and set aside.
  • Heat the pan and add 1 cup oil. When the oil is hot, fry the fish in the hot oil for 1 minute until golden.
  • Remove and drain on paper towels.
  • Heat the pan and add 2 tsp of Oil.
  • Add the ginger and stir-fry until fragrant. Add the carrots. Stir-fry briefly, then add the Capsicum and Onion cubes.
  • Add the sauce(soya sauce and Tomato catchup)e into the middle of the pan. Turn up the heat and add the cornflour water mixture, stirring quickly to thicken.
  • Add the fish back into the pan. Stir in the Onion leaf. Add a bit oil if desired. 
  • Mix everything through and Cook for 2 mins.
  • Server hot with Parotha.

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