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…