Basa Fish Recipe- Indo-Chinese Chili Garlic Fish Fry

Last Updated on 2 months by Neha Deshmukh

Basa Fish Recipe: Indo-Chinese Chili Garlic Fish Fry

Introduction

Okay, let’s be real – who doesn’t love a good Indo-Chinese dish? That perfect blend of Indian spices and Chinese techniques just hits different, doesn’t it? This Chili Garlic Fish Fry is one of my absolute go-to’s when I’m craving something flavorful, a little spicy, and surprisingly quick to make. I first made this for a small get-together with friends, and it disappeared in minutes! It’s become a bit of a legend, honestly. Get ready to impress – this recipe is a winner.

Why You’ll Love This Recipe

This Basa Fish Fry isn’t just delicious; it’s also pretty fantastic for a weeknight meal. It comes together in under an hour (including marinating time!), and it’s packed with flavor. The crispy fish, the tangy-spicy sauce, and the fresh aromatics… it’s a total sensory experience. Plus, it’s a great way to introduce yourself to the wonderful world of Indo-Chinese cuisine.

Ingredients

Here’s what you’ll need to whip up this amazing dish:

• 500 gms Basa fish fillet
• 4 garlic cloves
• 0.5 tsp salt
• 0.5 tsp red chili powder
• 1 tsp white vinegar
• 1 egg white
• 2 tbsp all-purpose flour
• 3 tbsp cornstarch
• 2 tbsp soy sauce
• 1 tbsp tomato ketchup
• 1 tbsp red chili sauce
• 1 tsp white vinegar
• Oil for frying
• 2 green chilies
• 1 onion
• 1 bell pepper
• Spring onion greens for garnish

Ingredient Notes

Let’s talk ingredients for a sec! Basa fish is a fantastic choice for this recipe. It’s affordable, readily available, and has a mild flavor that takes on the marinade beautifully. It’s also considered a sustainable fish option, which is always a plus.

Now, about those sauces… the magic of Indo-Chinese cuisine lies in its clever use of Chinese sauces like soy sauce and chili sauce, combined with Indian spices. Don’t skimp on the fresh garlic and green chilies – they’re essential for that authentic, punchy flavor. I always use a generous amount! And feel free to adjust the amount of red chili powder and green chilies to your spice preference.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s marinate the fish. Cut the Basa fillet into bite-sized cubes. In a bowl, combine the fish with salt, red chili powder, 1 tsp vinegar, and half of the minced garlic. Give it a good mix and let it sit for about 30 minutes. This lets the flavors really soak in.
2. While the fish is marinating, let’s prepare the sauce. In a separate bowl, whisk together the soy sauce, ketchup, red chili sauce, and 1 tsp vinegar. Set this aside – we’ll need it later.
3. Now, for the coating! Add the egg white, flour, and cornstarch to the marinated fish. Mix everything together until the fish is evenly coated.
4. Time to fry! Heat oil in a wok or deep frying pan. Carefully add the coated fish and shallow fry for about 2 minutes per side, or until golden brown and crispy. Drain the fried fish on paper towels to remove excess oil.
5. In the same wok (or a clean one), heat about 2 tbsp of oil. Add the remaining minced garlic, green chilies, and thinly sliced onion petals. Sauté for about 2 minutes, until fragrant and the onions are slightly softened.
6. Add the sliced bell pepper to the wok and stir-fry for about 5 minutes. I like my bell peppers with a little bit of crunch, but you can cook them longer if you prefer them softer.
7. Now, the grand finale! Toss the fried fish into the wok with the vegetables. Pour the sauce over the fish and stir everything together until the fish is evenly coated.
8. Garnish with chopped spring onion greens. Give it a final taste and adjust the salt if needed. Serve immediately and enjoy!

Expert Tips

Want to take your Chili Garlic Fish Fry to the next level? Here are a few tips I’ve learned over the years:

• Crispy Fish: Make sure the oil is hot enough before adding the fish. You want it to sizzle immediately. Don’t overcrowd the pan, either – fry in batches if necessary.
• Sauce Consistency: If the sauce seems too thick, add a splash of water to thin it out. If it’s too thin, simmer it for a minute or two to reduce it.
• Flavor Balance: The key to a great Indo-Chinese dish is balancing the sweet, sour, and spicy flavors. Don’t be afraid to adjust the amount of ketchup, vinegar, and chili sauce to your liking.

Variations

This recipe is super versatile! Here are a few ways to customize it:

• Vegan: Use plant-based fish alternatives (like tofu or banana blossom) and vegan-friendly soy sauce and chili sauce.
• Gluten-Free: Substitute the all-purpose flour with a gluten-free flour blend and use gluten-free soy sauce (tamari).
• Spice Level: My family loves it spicy, so I often add an extra pinch of red chili powder and another green chili. My friend, Sarah, prefers a milder flavor, so she reduces the amount of chili powder.
• Festival Adaptations: This makes a fantastic starter for festive gatherings! It’s always a hit at Diwali parties.

Serving Suggestions

This Chili Garlic Fish Fry is amazing on its own, but it’s even better with some sides! I love pairing it with:

• Fried rice
• Hakka noodles
• A simple green salad

It also makes a fantastic appetizer for parties.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. However, the fish will lose some of its crispiness. Reheating in a pan or air fryer is recommended to restore some of the texture.

FAQs

Let’s answer some common questions:

1. What is Basa fish and is it healthy? Basa is a type of catfish native to Vietnam. It’s a good source of protein and omega-3 fatty acids, but it’s relatively low in fat.
2. Can I use another type of fish instead of Basa? Absolutely! You can use tilapia, cod, or even shrimp. Just adjust the cooking time accordingly.
3. How can I adjust the sweetness of the sauce? If you find the sauce too sweet, add a squeeze of lemon juice or a dash of vinegar.
4. What is the best way to prevent the fish from sticking to the pan during frying? Make sure the oil is hot enough and don’t overcrowd the pan. Also, pat the fish dry with paper towels before coating it.
5. Can this dish be made ahead of time? You can marinate the fish and prepare the sauce ahead of time. However, it’s best to fry the fish and assemble the dish just before serving to ensure maximum crispiness.
6. What is the origin of Indo-Chinese cuisine? Indo-Chinese cuisine originated in Kolkata, India, with Chinese immigrants who adapted their cooking to local Indian tastes and ingredients.