Chili garlic fish - the easy way / Fish glazed in chili garlic sauce
Ready in 15 minutes, a delicious seafood side dish to have with rice or noodles.
Servings 4
Calories 206kcal
Ingredients
- 4 fillets Tilapia/ Swai fillets
- 1 tsp Chili powder
- 1/2 tsp Turmeric powder
- 1 Red Onion Diced
- 1/2 Bell pepper Red (Diced)
- 1/2 Bell pepper Green (Diced)
- 1 tbsp Lime juice
- 1 tbsp Chili garlic sauce (I used Vietnamese Huy Fong hot chili garlic sauce)
- 2-3 Spring onion chopped
- Salt to taste
Instructions
- Rinse the fillets well then cut into small pieces and marinate with chili powder, turmeric powder, salt and lime juice. Let it rest for at least half an hour.
- Shallow fry the fish in a non stick for 5-7 minutes veg oil till both the sides are golden brown fry in batches if a small pan is used. Remove fried pieces and keep aside.
- In the same pan add a tsp of oil or more and saute onion till transparent and slightly soft add the bell peppers too. Put the chili garlic sauce sprinkle some water and saute for a minute or two.Put the fried fish pieces back into the pan, give it a gentle toss. Switch off flame garnish with spring onions chopped.Serve warm with as a side dish for plain white rice or noddles, fried rice or use a filling in wraps.
Notes
- When u find that fish has an earthy taste this recipe works best because the vinegar in the sauce does the trick.
- I use non stick pan for making this so that the sauce doesnot stick to the bottom and change its color.
- Do not marinate for long the acids will breakdown the fish.