Manchurian Pepper Fish is a fusion Indo-Chinese dish is a treat for those who love spicy flavors. It is made with various types of peppers like bell peppers, black pepper corn, green chili, red chili powder, chili sauce; however it is easy to adjust the level of spiciness to your liking. In the last few decades Indo-Chinese has become very popular as Chinese dishes have been given an Indian twist.
What I love about this dish is how versatile it is with the main ingredient. You can use fish, white meat chicken, shrimp, cauliflower florets, potato wedges and easily make a new variations. A beginners tip: buy ready made cooked chicken nuggets and use those and avoid the entire first step of frying the meat. For vegetarians, its an easy switch out to cauliflower or potato wedges.
While the recipe and ingredient list looks long, its really not that bad to make. First marinate the fish and then fry it. Then make the gravy and serve the 2 together. If you follow the step by step instructions below, its not hard. Impress your family and friends, it is totally doable!
The best way to enjoy this dish is with simple plain white Basmati or Jasmine rice or if you prefer fried rice. Add a simple soup and spring roll and you have a complete meal!
Check it out!
Makes 3-4 servings
Time: 45 mins
Ingredients for the Fish:
- 3 filets (no skin, no bones) of any white flaky fish.
- Tilapia works best. Cut into large pieces.
- 1/2 tsp Salt
- 1/2 tsp Black Pepper powder
- 1/2 tsp Red chili powder
- 1 tsp Soy sauce
- 1 large egg white only
- 3 tbsp corn flour
- Oil for Frying
Ingredients for the Gravy:
- 2 tbsp oil
- 1 tbsp ginger garlic paste or fresh small diced
- fresh small diced
- 1/2 cup onion cut into large
- pieces
- 1 C Bell Pepper cut into large
- pieces (red, green, orange, yellow to make it colorful)
- 1 green chili (dice them for more spiciness)
- 1 tsp white vinegar
- 2 tsp Soy sauce
- 1-2 tbsp Chili Sauce (Sambal is great for this)
- 3 tbsp Ketchup
- 1/4 tsp Salt
- 1/2 tsp Black Pepper powder
- 1/4 cup green onion sliced (green and white portions)
- 1/4 cups water
- 1/4 cup chopped cilantro leaves for garnish
Method to Make the Fish:
- In a bowl, mix together all the fish ingredients and then add the fish and coat each piece on all sides.
- Set it aside to let it marinate for 15 mins
- In a frying pan heat up oil on Medium. Fill it only halfway up the sides.
- Gently add the fish till lightly golden about 4 mins on each side. Because of the egg, when frying there will be bubbles forming on top of the oil, so be sure the pan is deep and oil is not filled to the top.
- Remove on paper towel to drain excess oil.
Method to Make the Gravy:
- In a large wok or pan on high heat, add oil, onion, pepper, chili, ginger garlic and stir fry for 5 mins. You should get some browning on the edges of the vegetables but do not overcook as the veggies should be left slightly crunchy.
- Add the rest of the ingredients and bring to boil.
To Serve:
- Using a wide serving dish, layer some gravy at the bottom, gently lay a layer of fish pieces and cover the rest of the gravy on top. Because the fish is very delicate, try not to mix all together as the fish pieces can break.
- Garnish with chopped cilantro or green onion and serve hot with rice immediately. Enjoy!
Tips:
- You can easily change out the fish for boneless chicken breast, shrimp, cauliflower, or use lightly fried Paneer or potato cubes. A shortcut: Use ready made white meat chicken nuggets!
- You can easily adjust the consistency of the gravy by adding more or less water.
- If you want the gravy thicker, add a slurry of 1 tbsp corn starch mixed into 1/4 cup cold water and bring to a boil to thicken up the gravy.
- Find many other vegetarian and non-vegetarian recipes in the Curry Section.
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