Garlic Pepper Fish – Delicious Fish Recipe – Garlic Chilli Fish Recipe
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This Garlic Pepper Fish Recipe is extremely delicious. Once all the prep is done it hardly takes much time to bring everything together. it tastes best the day it is made but even leftovers taste great.
Ingredients Required For Making Garlic Pepper Fish – Serves 6
For marination –
* 425 gm/ 1lb boneless skinless tilapia fillets. You can use cod/halibut/basa/bhetki or any white firm fish.
* 2 teaspoons fresh lime/lemon juice
* 1 heaped teaspoons of crushed ginger garlic green chilli
* 1/4 th teaspoon salt
* 4 to 5 tablespoons cornstarch(cornflour). You may need more or less
* 2 tablespoons plain flour
* 2 eggs. You can use 1 tablespoon baking powder if allergic to eggs. In that case use cold chilled water to bring everything together. Add water little at a time.
For the sauce –
* 1 tablespoons regular soy sauce/light soy sauce
* 1 tablespoons dark soy sauce or 2 more teaspoons of regular soy sauce.
* 1 tablespoon mushroom sauce/oyster sauce
* 1 tablespoon sweet chilli sauce. You can also use honey mixed with 1/8 th teaspoon chilli flakes.
* 1 tablespoon hot sauce/ 2 teaspoons red chilli sauce/green chilli sauce
* 2 tablespoons tomato ketchup/ 1 tablespoon tomato paste
* 1 teaspoon sugar
* 1/2 cup water
* 1 teaspoon sesame oil
For cornstarch slurry –
* 1 & 1/2 tablespoons cornstarch (cornflour)
* 3 tablespoons regular room temperature water
For spice powder –
* I/2 inch length cinnamon stick
* 1 teaspoon fennel seeds
* 2 to 3 small petals of star anise
* 2 cloves (optional)
For the rest of the recipe –
* 25 gm/ 1 oz/ 10 large garlic cloves
* 20 gm/ 0.7 oz/ one inch length ginger
* 1 green chilli (optional)
* 1/2 teaspoon black peppercorns (use less if you want less spicy)
* 450 gm/ 16 oz bell peppers(capsicum). I used bell peppers of different colors. You can also use any one color and less of bell peppers
* 220 gm/ 8 oz / 1 large/ 2 medium to large onions. Chop half finely and use other half for cutting into quarters and peeling them off like petals.
* freshly cracked black pepper
* salt as per taste
* oil for frying fish + 2 tablespoons oil
* 2 green chillies (optional)
* chopped fresh coriander leaves/green onions for garnish
Serve it with hot steamed rice/noodles/pasta
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Have a happy and safe cooking experience.
On today's menu is a fish recipe that is aromatic
and extremely delicious hey everyone nomoshkar and Welcome to curries with Bumbi okay the first thing
we need to do is to get the aromatics ready I will Be using my mortar and pestle today because I
am looking for a coarse grind it's garlic fish Guys so we need a good amount of garlic along
with a green chili that looks all shriveled up And sad I don't know what happened but the green
chilies that I bought this time are getting all Shriveled up then Ginger goes in followed by a
fourth of a teaspoon of salt and about half a Teaspoon of black peppercorns now bash bash
bash and we are looking for a situation like This that is course in appearance next coming to
the fish I have used boneless skinless tilapia Fillets you can use curd halibut or any firm
fish and as you can see I have made medium Sized pieces so that each person can get a good
solid piece to this I will first add 2 teaspoons Of fresh lemon juice about a heaped teaspoon of
that ground garlic and ginger then Here Comes 4 Tablespoons of cornstarch and two tablespoons of
all-purpose flour add lesser flour and more of Cornstarch or else the coating becomes too dewy
then two eggs and about half a teaspoon of salt If you are allergic to eggs then add a
tablespoon of baking powder now mix well If you see everything looking a bit runny then
please add more of cornstarch but remember guys Not to add more flour I added another tablespoon
of cornstarch allow this to sit while you do your Other prep work I will first make the sauce
bowl out a tablespoon of regular soy sauce A tablespoon of dark soy sauce if you do not
have dark soy sauce then please add 2 more Teaspoons of regular soy sauce a tablespoon
of mushroom sauce you can use oyster sauce Instead of mushroom sauce it's only that I
cannot have anything related to oysters so I always use mushroom sauce a tablespoon of
sweet chili sauce a tablespoon of hot sauce And finally 2 tablespoons of tomato
ketchup you can replace tomato ketchup With a tablespoon of tomato paste
then a teaspoon of sugar which is Totally optional but I love adding
it and about half a cup of water Mix everything and also add about a teaspoon of
sesame oil to the sauce for that extra flavor If you don't have sesame oil then you can leave
it out happily it will still be delicious next I Will make a cornstarch slurry in a bowl add about
a tablespoon and a half of cornstarch along with 3 tablespoons of room temperature water mix
very well till all the cornstarch dissolves Next coming to making a flavorful spice powder pan
on medium low heat half an inch of cinnamon stick This is star anise I will be using just two petals
from this or else it will be too strong if I use That whole one and a teaspoon of fennel seeds
stir the spices continuously on medium low heat Till they become fragrant you can also use two
cloves over here but I do not like the flavor of Cloves in stir-fry dishes please see to it that
the fennel doesn't turn too dark brown in color As that means they are near to getting burnt
and you don't want that because burnt spices
Ruin a dish take them out once you get those
wisps of Aroma and grind them to a fine powder Okay frying time I like to shallow fry the fish
but you can definitely deep fry them once the oil Turns hot lower the heat to medium and add the
fish guys the oil should not be extremely hot Because then the outer coating will immediately
become dark brown and that's deceptive because Though it will look Brown on top the fish is
not yet cooked inside so while adding the fish The oil should be hot but not smoking hot and
the heat should be medium at the same time if Your oil is not hot enough then the fish will get
too oily please do not overcrowd the pan because Then the fish will get stuck to each other
and it will be hard to flip them and then it Will be a messy disaster so allow a little gap
between each piece of fish and fry in batches Allow the fish to get fried for a few minutes
before turning do not be in a rush to turn the Fish immediately after a few seconds but please
give it a few minutes for that coating to settle On the fish and then turn if you rush and flip
it too soon then the coating is going to stay Farewell to the fish and enter the oil and the
whole scene will be like fish without a coating And all that coating dancing around merrily in the
oil enjoying the freedom floating around the fish See how that light brown color is starting to show
up around the sides that's like a green signal for Turning I usually put a splatter screen on top
to prevent the oil from splattering on me but Never cover it totally with a lid because then all
the coating from the fish will come off turn the Fish from time to time and once they reach this
beautiful golden brown color take them off heat I like putting them on a wire rack instead of
on a paper towel so that they don't get soggy Now guys I still have some of that batter left
and I hate wasting it so what I did was I took Some chopped bell peppers which I will be using
later in the recipe and added them to the batter All of these will be joining the fish in the
sauce a lot of bell peppers will go in later So why not use up the batter like this instead
of wasting it okay after frying what do I do With the oil do I throw it away nope I pass
it through a tree strainer and once the oil Cools down I put it in the refrigerator and
then use it for cooking fish the next day it Stays good in the refrigerator for about two
to three days not beyond that and please don't Use that oil to cook vegetables or pasta or
making an omelette I mean who wants to eat a Fishy omelette okay I took two tablespoons
from that oil heat medium high and chopped Onions go in stir for a minute then add the
ground garlic and ginger stir again for a minute Next the bell peppers tumble down gloriously
with all the beautiful colors a pinch of salt Freshly cracked black pepper heat high and stir
the bell peppers for a few minutes you do not Have to use different colored bell peppers any one
color will do at the same time you do not have to Use so much bell peppers I get bell pepper crazy
that doesn't mean you have to follow crazy boombi You do what you think will be best for you or your
family I am telling you what happens to me at the
End once served I see all the fish gone and all
those lovely bell peppers looking up at me like Now what okay so fry the peppers till they start
getting soft but not soft to the extent that they Wilt down and lose all their beautiful colors
they should still have that little tiny bit of Crunch on them at this point add a few onions
please note that I have cut the onions in the Same way as I chopped the peppers fried onions
for another 2 minutes and then it's time for that Delicious sauce to bring everything together
remember guys the heat should be medium high At this point and allow the sauce to Bubble up as
you can see the sauce is still thin in consistency Now goes that aromatic roasted spice powder
that we had made earlier my family always Seeks for a little bit of gravy so I
added another third of a cup of water Next comes the cornstarch slurry but I am not
going to add all of it and I will leave this All up to you to decide that how thick
you want that sauce to be I added just A tablespoon and the sauce got thick enough to
my desired consistency in fact I again loosened It a bit with a splash of water allow it
to Bubble up after adding the cornstarch Everything looks good so
finally the fish joins the party Then mix well and switch off the heat I added a few chopped fresh green chillies
along with my beloved coriander leaves you Can also add green onions serve this with hot
steamed rice or noodles or pasta please try This recipe and send me your feedback and please
do not forget to smash that like button for me bye
