Crispy Fish in Chili Sauce

Crispy Fish in Chili Sauce

  • Prep Time: 20 mins
  • Total Time: 40 mins
  • Servings: 3

    • About This Recipe

    “One of my family’s favourite dishes. A bit hot but, you can alter how hot it is. Very tasty and very morish.”

    Ingredients

  • 500gfish fillets
  • 1cupplain flour
  • 1/3 cupcornflour
  • 1egg white
  • 3/4 cupwater
  • oil( for deep-frying)

    • SAUCE

  • 1tablespoonoil
  • 1tablespoongrated green ginger
  • 3garlic cloves
  • 1/2 cuptomato sauce
  • 1/3 cupchili sauce
  • 2teaspoonssugar
  • 1tablespoonsoy sauce
  • 2teaspoonsdry sherry
  • 1/2 cupwater

    • Directions

  • The strength of the chili sauce will effect how hot this dish is.
  • I recommend a sweet chili sauce for those who don’t like it too hot.
  • Place oil, ginger, garlic, tomato sauce and chili sauce in a pan on medium heat for 5 minutes.
  • Add remaining ingredients and let it simmer on low for a few more minutes.
  • Leave the sauce to sit while you prepare the fish.
  • Chop the fish into approximately bite-size pieces.
  • Sift the flour and cornflour into a bowl.
  • Make a well in the flour and add the egg white and water.
  • Mix to a smooth batter.
  • Coat the pieces of fish with the batter.
  • Heat oil in large pan and dip the fish into the oil.
  • Cook the pieces for a few minutes each (cook many at a time).
  • Heat the sauce back up.
  • Once the fish is all cooked add the sauce to the fish in a large frying pan.
  • Serve when hot.
  • Enjoy.

    • Reviews

  • “This was oustanding! I only had sweet chili sauce but like some heat so added a diced dried habanero, however I could tell the sauce had enough other flavours that anyone who likes it milder would enjoy just as much with only sweet chili sauce. The consistency of the batter and sauce was great and your directions were spot on to give a great result.”

  • “This is really tasty, we loved it.For the required 1/3 cup chilli sauce I actually made this up with 1/2 hot chilli sauce and 1/2 sweet chilli sauce and the end result was great.Surprisingly quick and easy to put together – I cooked my sauce earlier in the day and just reheated in the microwave when I was ready to serve. I did leave my garlic to cook by itself slightly on low before adding the other ingredients, just to remove that raw garlic flavour. Also used more water for the batter.Thanks for posting Ben, this is a definite keep for our family.”

  • “This was great; the fish was really crispy, and the spicy sauce was divine.”

  • “My DH and I really enjoyed this.I added some crushed pineapple and a little juice, and finely chopped kiwi in with the sauce to sweeten it a little further.I didn’t put the fish in the sauce, but instead poured over the fish, and it was excellent!This is a do again recipe for us!”

  • “Ahhh, another womens weekly cookbook fan!!!I was going to post this recipe, but wanted to check first, lucky I did!This is FIRST CLASS!I agree about the sauce, the 2nd lot I made was tooo hot, now I use Watto’s Chilli sauce by Chrissyo, its great.I would also suggest that you cook the fish till nearly done, and when your ready to serve, give them another dip in the hot oil, just to make them more crunchy, and then into the sauce to coat. They seem to absorb the sauce better. Seeing I cant post this recipe, can I suggest you serve it with mymicro-wave fried rice (94211)thanks Ben :)”

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