Creating a blog was out of the question for a long time for me, as measuring everything in the kitchen was like biting into an eggshell. I enjoy cooking and don’t want to waste even a slightest bit of enjoyment in that small world of mine. But little did I know that everything will change, when my husband came home with the Oscar nominated film ‘Julie and Julia’( a real life story) where Julie Powell (part played by Amy Adams) challenged herself to make all the 524 recipes from Julia Child's cook book ‘Mastering the Art of French Cooking’ and blogging all her experiences (The Julie/Julia Project). It was an inspiring movie. A few days later when we were discussing this casually with a friend of ours over tea…everything changed dramatically…..” How about you making at least half of it in one year? Not French but your own. 262 recipes that will inspire others and present it as a blog?” For a minute my mind traveled faster than light… With an experience as a helper in my mother in laws kitchen for 6 years followed by a three year everyday struggle to satisfy the palate of my foodie husband, if I cannot do it then why should I cook? But on the other side with an experience in English literature extending no more than expanding outline stories in English grammar class when I was 18 and two small kids that come in handy at times, will a commitment for the next one year work? Anyway my ‘cook's ego’ didn’t allow me to say no...

So my friends …here I am opening my recipe book, trying to perfect and present 262 recipes in the coming 365 days….A Challenge that will of course tastes good. Come.. Have a walk with me along my journey.. Cheering and inspiring….Forgiving and tolerating…Testing and tasting….for ‘A Tasty Challenge’

Search This Blog

Monday, November 7, 2011

Fish Manjurian

Recipe No: 270
This is another one of my quick and easy recipe that goes well with Flat breads, Fried Rice or even plain boiled Basmati Rice. With its unique 'Indo-Chinese' touch, this is a bit different from the usual Fish preparations but very tasty and perfect for people who search variety in Fish dishes. Enjoy…
Ingredients                                                     Serves 4
To marinate
  • Fish………………....................1 lb/ 425 grams (bones removed and cut into bite size cubes; I used Salmon but any Fish with thick flesh will do.)
  • Corn Starch…......................2 Tablespoons (commonly called Corn Flour in India)
  • All Purpose Flour/Maida….1 Tablespoon
  • Rice Flour……………………….1 Tablespoon
  • Egg………………………………...1/2 (Beaten well)
  • Soy Sauce…………………….....1/2 Teaspoon
  • Red Chilly Powder………......1/4 Teaspoon
  • Salt as needed
To Saute
  • Oil…………………………..........3-4 Tablespoons
  • Spring Onion…………..........5 stalks (chopped; white and green portions separated)
  • Garlic chopped………..........2 Teaspoons
  • Onion cubed………….......….1 ½ Cups (make slightly big cubes)
  • Sambal Oelek……………......1 Teaspoon (If not available use Red Chilly paste/ sauce)
  • Vinegar…………………..........1/2 Teaspoon
  • Soy Sauce……………….........1 Teaspoon
  • Tomato ketch up…………...2 Tablespoons
  • Coriander Leaves…………..2-3 Tablespoons (chopped)
  • Salt as needed
  •  Oil for deep frying
Method of Preparation
  1. Make a batter with all the ingredients mentioned in the ‘to marinate’ section except the Fish. Marinate the Fish with the batter and let it sit for 10 minutes.
  2. Heat at least an inch of Oil in a deep pan and deep fry the Fish on high heat till they are golden brown. The time for frying depends on the size of the Fish pieces and so, please do adjust accordingly.
  3. Drain the Fish and let the excess Oil drain on a paper towel. Keep it aside till ready to be used.
  4. In another pan (or the same pan with the Oil removed), heat 3-4 Tablespoons of Oil on high heat and saute Spring Onion Whites and Garlic till fragrant for about 30 seconds. (Please don’t brown them.)
  5. Add the Onion and saute for 3-4 minutes or till it is slightly translucent. (It shouldn’t go brown. In fact I like it when the Onion is slightly crunchy.)
  6. Add Sambal Oelek, Soy Sauce, Ketchup and Vinegar; mix well.
  7. Add the fried Fish, Chopped Coriander Leaves, Spring Onion Greens and more Salt (if needed); mix well and serve hot.
Notes:
  • Sambal Oelek is Red Chilly paste in Vinegar and are available in most of the Indian and Asian stores.
  • If Sambal Oelek is not available use any Red Chilly paste and if you can’t find that use either Red Chilly flakes or even Red Chilly powder or half of both. But adjust according to the taste and heat of the Chilly. Red Chilly Garlic sauce works fine too and these are available in the Indian stores as well.
  • I used dark Soy Sauce (Ching’s dark Soy), which is available in most of the Indian stores.
  • While deep frying, it is better to use enough Oil for the Fish pieces to immerse fully to ensure even cooking. Don’t overcrowd the pan while deep frying and if there are more, please do fry them in batches.
  • Once the Fish is fried, all the other processes will be done in minutes, so please do all the prep work before you start sauteing.
  • If you want a bit of gravy for this dish, dissolve ½ teaspoon Corn starch in ½ Cup Water and add to the dish towards the end. Make sure the sauce boils before switching the flame off. (But I prefer without the gravy.)
  • If you like Capsicum cut it into cubes and add it along with the Onion.
  • As most of the sauces have Salt in it, add extra Salt only at the very end.
 






Make it, enjoy the deliciousness and 
serve it to your family with love…


8 comments:

Laly Ashley said...

U r amazing : )

Asha said...

Thanks Laly....

julie said...

Delicious and tempting manchurian...Had tried it with prawns but never gave a try with fish,sure to try this out!!
Thanx for dropping by and leaving your sweet comment!!

Reshmi Mahesh said...

Manchurian looks fantastic...

Tina said...

looks delicious...

Priya said...

Slurp,super tempting fish manchurian, would love it with a bowl of rice.

Priti said...

Looks very yum

Indu said...

This is something I have been wanting to make for sometime now. Looks good, love the colour of it.

Post a Comment