Introduction: Chili Fish Manchurian

This is very quick and easy version of Chili fish Manchurian recipe.for this recipe,usually fish pieces are coated with corn flour or all-purpose flour and deep-fried in oil.but to make it easier i skipped that part and shallow fried the fish saves your time and oil ;) too....

Step 1: Ingredients

Basa fish fillet/or any fish fillet of your choice - 250 grams

bell peppers - red,green,yellow (3/4 cup)

chopped garlic - 1 tsp

chopped ginger - 1 tsp

black pepper powder - 1 tsp

dark soy sauce - 1 tsp

vinegar - 1 tsp

red chilli sauce - 1 tsp

corn flour - 1 tbsp

water - 1 1/2 cup

olive oil - 5 tsp

chopped spring onions - 2 tbsp

Step 2: Shallow Frying the Fish Fillet

1.cut basa fish or any fish fillet into nice cubes.

2.heat oil in a skillet.add fish cubes.

3.sprinkle 2 pinches of salt,a pinch of black pepper powder. not use ladle,just toss them gently.

5.fry for 5 minutes and keep aside.

Step 3: Cooking Chilli Fish Manchurian

while frying fish you can prepare corn starch.for this
1.take a small bowl,add 1 tbsp of corn flour.

2.add 1 1/2 cups of water to the flour.

3.keep mixing the flour while adding water.

4.mix it without any lumps and keep aside.

Cooking Fish Manchurian

1.heat oil in a pan,add chopped garlic,ginger and fry for a minute.

2.add little salt,soy sauce,vinegar,red chilli sauce,black pepper powder(1/2 tsp) and mix again.

3.add corn starch and bring it to boil.

4.when it starts to boil,add fried fish pieces and mix well.

5.add bell pepper cubes and cook for 2 minutes.

6.add spring onions and turn off the heat.


Bahrul AmiqZ made it! (author)2017-02-01


Bindu Maddukuri made it! (author)Bindu Maddukuri2017-02-01

Thank you....

Bahrul AmiqZ made it! (author)2017-01-18

is there any chance i can replace corn stach with something else?

wold630 made it! (author)2016-02-25

Looks very good! Is your website or

Bindu Maddukuri made it! (author)Bindu Maddukuri2016-02-25

Thank you....both are my websites.but the above recipe is on .here is the link .

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