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Indo-chinese style chili fish dry

Indo-chinese style chili fish dry

Name: Indo-chinese style chili fish dry
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4
Cuisine: En
Ingredients: Boneless and skinless fish:300g; Onion medium:1; Green bell pepper:1; Green Chilles: 2; Ginger: 1/2"; Green onions:6 tablepsoons; Fish sauce:1/2 teaspoon; Soy sauce:1/2 teaspoon; Ajinomoto,less than 1/4 teaspoon; Pepper and Salt to taste; Water: 2 teaspoons; Rice flour: 2 tablespoons; Corn flour: 2 tablespoons; All purpose flour: 2 tablespoons; Red chilly powder: 1 teaspoon; Lime juice: 1/4 teaspoon

Main Dish

Very Easy

40 min

Ingredients

4

Boneless and skinless fish:300g
Onion medium:1
Green bell pepper:1
Green Chilles: 2
Ginger: 1/2"
Green onions:6 tablepsoons
Fish sauce:1/2 teaspoon
Soy sauce:1/2 teaspoon
Ajinomoto,less than 1/4 teaspoon
Pepper and Salt to taste
Water: 2 teaspoons
Rice flour: 2 tablespoons
Corn flour: 2 tablespoons
All purpose flour: 2 tablespoons
Red chilly powder: 1 teaspoon
Lime juice: 1/4 teaspoon

Preparation

Preparation20 min

Cook time20 min

In a medium sized bowl add the fish cubes, red chilly powder, lime juice, rice flour, corn flour, all purpose flour and little salt.
Sprinkle very little water and mix well until the flours are well coated on the fish cubes. Set aside for 10 minutes.
Heat a skillet add about 2 teaspoons of oil, when hot add the marinated fish cubes. Stir fry for few minutes until the fish is well cooked.
Remove the prepared fish to a bowl. In the same skillet heat about 2 teaspoons of oil, add the diced onions, bell peppers, green chilles, garlic and ginger.
Stir fry for few seconds and season with fish sauce, soy sauce, ajinomoto, pepper and salt.
Sprinkle 2 teaspoons of water and add the prepared fish and chopped green onions. Stir fry the fish until dry.
Serve hot as appetizer or serve along with Fried rice and Noodles.

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Mythreyi

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Rate this recipe:

Excellent !!! Very good Good so so Not good

4.5/5, 2 votes

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