Fish Manchurian

Fish Manchurian is a simple ,delicious and easy recipe to prepare with in few minutes. It is an amazing appetizer and perfect to serve as a starter in parties and snack for kids.

5 from 2 votes

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Prep Time 15

Cook Time 15

Total Time 30

Course Appetizer, Snack

Cuisine Chinese

Servings

Equipment

Frying pan or Wok

Ingredients

½ kg King Fish
1 teaspoon Ginger garlic paste
1 tablespoon All purpose flour
½ teaspoon Turmeric powder
1 teaspoon Chilli powder (to taste)
¼ teaspoon salt
¼ cup oil

For making Gravy

1 Onion (medium sized)
1 Red Bell pepper
1 Yellow Bell pepper
1 bunch Spring Onions
3 Garlic cloves (crushed)
2 Green chillies
1 teaspoon Chilli flakes
1 tablespoon Soy sauce
1 teaspoon Chilli sauce
1 teaspoon Sweet Chilli Sauce
1 tablespoon Tomato ketchup
½ teaspoon Vinegar
½ teaspoon Cornflour
2 tablespoon Water
¼ teaspoon Salt (to taste)

Instructions

Cut fish into small chunks and add ginger garlic paste, pepper powder, turmeric powder, chilli powder, cornflour, all purpose flour and salt to taste.
Add little water to just coat the fish pieces. Gently mix so that the fish do not become mushy.
Heat oil in pan and fry fish until it turns crisp and golden brown.
In the same pan with leftover oil ,add crushed garlic cloves ,green chillies and onion and saute on high flame.
Add diced bell peppers and finely chopped spring onions and toss well.
Now add soy sauce, red chilli sauce, sweet chilli sauce ,tomato ketchup and vinegar and mix well on high flame.
Meanwhile mix corn starch in little water and add slurry to the vegetable gravy/sauce mixture. The gravy or sauce starts to thicken within a minute or two.
Now add fried fish to the gravy/sauce and mix gently until gravy coats well on each piece of fish.
Finally garnish with finely chopped spring onions and is ready to serve as a snack to kids or with any fried rice .
Fish Munchurian is ready to serve.

Notes

Use Seer fish for this recipe. If not available can use other fish varieties ,but make sure to pin bone fish carefully.

Add sauces according to your palate taste.

Make sure to cook the vegetables on high flame to maintain crunchiness and after adding fish to the gravy/sauce toss well and switch off the flame.

Chinese cooking are cooked on high flame to retain the perfect texture of meat or vegetables so try to maintain the heat during second part of cooking (gravy/sauce preparation).