Restaurant-Style Fish Manchurian Recipe – Easy Indo-Chinese Delight

Last Updated on 4 months by Neha Deshmukh

Restaurant-Style Fish Manchurian Recipe – Easy Indo-Chinese Delight

Hey everyone! If you’re anything like me, you absolutely love a good Indo-Chinese dish. There’s just something so satisfying about that sweet, tangy, and slightly spicy flavor explosion. And honestly, nothing beats a plate of perfectly made Fish Manchurian. I first made this recipe trying to recreate my favorite restaurant version, and after a few tweaks, I think I’ve nailed it! It’s easier than you think, and the results are seriously restaurant-worthy. Let’s get cooking!

Why You’ll Love This Recipe

This Fish Manchurian recipe is a winner for so many reasons. It’s quick – ready in under an hour! – and doesn’t require a ton of fancy ingredients. Plus, it’s a guaranteed crowd-pleaser. Whether you’re hosting a party or just want a delicious weeknight meal, this recipe delivers. The crispy fish coated in that flavorful Manchurian sauce? Chef’s kiss.

Ingredients

Here’s what you’ll need to make this amazing Fish Manchurian:

• 250 gm deboned fish (cut into small cubes)
• 3 tbsp cornflour
• 3 tbsp maida (plain flour)
• 1 tsp ginger garlic paste
• 1 tsp black pepper powder
• 1 onion (cubed)
• 1 capsicum (cubed)
• 0.5-1 tbsp soya sauce
• 1 tsp green chilli sauce
• 1 tsp tomato sauce
• 1 tsp cornflour
• 4 tbsp water (for slurry)
• Small bunch spring onions or coriander leaves (chopped)
• Oil for shallow frying

Ingredient Notes

Let’s talk ingredients for a sec! A few little things can make a big difference.

• Cornflour is key: Don’t skimp on the cornflour! It’s what gives the fish that incredible crispy coating.
• Maida for Texture: The maida (plain flour) in the batter helps bind everything together and creates a lovely texture.
• Sauce Balance: The combination of soy sauce, green chilli sauce, and tomato sauce is where the magic happens. Feel free to adjust the amounts to your liking – more soy for a saltier flavor, more chilli sauce for extra heat!
• Fish Choice: I prefer using basa or tilapia for this recipe, as they’re mild in flavor and flake beautifully. But you can use any firm white fish you like.

Step-By-Step Instructions

Alright, let’s get down to business!

1. First, let’s make the batter. In a bowl, mix together 3 tbsp cornflour, 3 tbsp maida, 1 tsp ginger garlic paste, a pinch of salt, and 1 tsp black pepper powder. Add water gradually, mixing until you get a thick, smooth batter.
2. Now, coat the fish pieces in the batter, making sure they’re evenly covered.
3. Heat oil in a pan for shallow frying. Fry the fish in batches until golden brown and crispy. Don’t overcrowd the pan! Drain the fried fish on paper towels to remove excess oil.
4. In the same pan (or a clean one!), sauté the cubed onions and capsicum until the onions soften. Add 1 tsp ginger garlic paste and sauté for another minute until fragrant.
5. Time for the sauce! Increase the heat to high and add the soy sauce, green chilli sauce, and tomato sauce. Stir quickly to combine – you want everything nicely blended.
6. Reduce the heat to medium. Add the fried fish to the pan and gently mix to coat it with the sauce.
7. To thicken the sauce, create a slurry by mixing 1 tsp cornflour with 4 tbsp water. Pour the slurry into the pan and cook, stirring constantly, until the sauce thickens to your desired consistency.
8. Finally, garnish with chopped spring onions or coriander leaves. Serve hot with fried rice – it’s the perfect pairing!

Expert Tips

Here are a few things I’ve learned along the way:

• Don’t Overmix the Batter: Overmixing develops the gluten in the flour, which can make the fish tough.
• Hot Oil is Key: Make sure the oil is hot enough before adding the fish. This ensures it gets crispy and doesn’t absorb too much oil.
• Fry in Batches: Overcrowding the pan lowers the oil temperature and results in soggy fish.
• Taste as You Go: Don’t be afraid to taste the sauce and adjust the seasonings to your liking.

Variations

Want to switch things up? Here are a few ideas:

• Spice Level: For a milder flavor, reduce the amount of green chilli sauce. For a fiery kick, add a pinch of red chilli powder or a finely chopped green chilli. My friend loves to add a dash of Schezwan sauce for extra heat!
• Gluten-Free Adaptation: Use a gluten-free flour blend instead of maida.
• Vegan Adaptation: Swap the fish for firm tofu, pressed to remove excess water and cubed.
• Festival Adaptations: This is always a hit at parties! It’s perfect for Chinese New Year celebrations or even Diwali gatherings.

Serving Suggestions

Fish Manchurian is fantastic on its own, but here are a few side dishes that complement it perfectly:

• Fried Rice (a classic!)
• Noodles (Hakka or Schezwan)
• Spring Rolls
• Manchurian Dry (for a complete Indo-Chinese feast!)

Storage Instructions

Leftovers? Yes, please! Store any leftover Fish Manchurian in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan or microwave. The fish might lose a little of its crispiness, but it will still be delicious.

FAQs

Got questions? I’ve got answers!

1. What type of fish is best for Fish Manchurian?

Basa or tilapia are great choices because they’re mild and flake easily. But you can use any firm white fish like cod or haddock.

2. Can I make the sauce ahead of time?

Absolutely! You can prepare the sauce a day in advance and store it in the refrigerator. Just give it a good stir before using.

3. How can I adjust the spice level of this dish?

Reduce or increase the amount of green chilli sauce, or add a pinch of red chilli powder for extra heat.

4. What is the best way to prevent the fish from becoming rubbery?

Don’t overcook the fish! Fry it just until it’s golden brown and crispy.

5. Can I bake the fish instead of frying it?

You can, but it won’t be as crispy. Preheat your oven to 200°C (390°F), lightly brush the fish with oil, and bake for 10-12 minutes.

6. What side dishes complement Fish Manchurian perfectly?

Fried rice, noodles, and spring rolls are all excellent choices!

Enjoy making this delicious Fish Manchurian! I hope it becomes a new favorite in your kitchen. Let me know in the comments how it turns out for you!