Crispy Chilli Fish

On Saturday, July 12th, 2014

  • Cooking time: Less than 30 minutes
  • Cuisine: Asian-Modern Australian
  • Serves: 4
  • Type: Fish-Family-Budget-Seafood


  • ¼ cup cornflour
  • 2 eggs, lightly beaten
  • 1 long red chilli
  • Vegetable oil for deep-frying, plus 1 tablespoon extra
  • 500g boneless fish fillets, cut into chunks
  • 3 green onions, sliced
  • 2 teaspoons grated ginger
  • 2 garlic cloves, sliced
  • ½ cup water
  • ¼ cup sweet chilli sauce
  • 2 tablespoons kecap manis
  • 1 tablespoon soy sauce
  • Steamed rice, shredded green onions, to serve

Preparation method

  1. Place cornflour into a bowl. Gradually whisk in eggs until smooth. Finely chop half the chilli and stir through.
  2. Heat oil in a wok or large saucepan until a drop of batter sizzles as soon as it’s added.
  3. Dip fish into batter, draining off excess. Cook in batches 2-3 minutes until golden and cooked through. Drain on paper towel.
  4. Heat extra oil in a wok or large frying pan on high. Stir-fry green onion, ginger and garlic for 1 minute.
  5. Stir in water and sauces. Bring to boil and simmer for 1 minute. Serve fish with rice, drizzle with sauce and garnish with onion and remaining chilli, thinly sliced.
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