This Indo Chinese Chili Fish is perfect example of how cultural confluences leaves a deep imrpint on our culture and cuisine. The stories of immigrants are always fascinating, and the way they has shaped the cuisine of our country. Two centuries back when first wave of Han Chinese immigrants settled on the shores of Bengal, they not only brought with them a distinct and unique cultural heritage and art that is so different from ours, so exotic in nature, but also in the subsequent decades that followed had seen the rise of absolutely different cuisine- an influnece of Chinese cuisine on Indian and that is quite invasive.
Soy sauce and chilli sauce has slowly acquired a permannet place in Bengali housewives pantry, eating out chinese was so modish in 70’s and hakka noodles becomes Kolkata’s famous streetfood. So as the momo, chowmein and hot garlic pork. Kolkata style chili chicken and chili fish is one such deviant that has arisen from this slow confluence of cultural intermingling that had spanned through centuries.
This chili fish recipe does not conform to the taste and flavour of typical Kolkata style chili fish that is so famous and unique to the city, but it is my own adaptation with colorful bell peppers, keeping the essence true . I love the fact that how gorgeous and lushful bellpeppers can alleviate my mood almost instantly. Colorful foods are great mood uplifters and are packed with anti oxidants and immuntiy boosters. So it does makes sense to eat a platter of rianbow when it comes to fruits and vegetables. Clubbing them together with high protein food like fish balances out and completes the nutrition profile of our meal.
If you do not love seafood you can substitute fish with boneless chicken pieces too, and you can make it little more spicy too as chicken absobs the spices really well. With fish I want to go little mild as spices mask the freshness and taste of the seafood. Vegetarians can substitute it with paneer and tofu too. However if you love Thai food you can try this super hit hot and spicy Thai Chilli Tofu.
This Indo-Chinese Chili fish has become our family favourite now. I usually makes this with Indian basa cubes or with white snapper cubes. You can also try this with other boneless white fish cubes like cod and tilapia too. Tilapia fillets are again one of my favourite fish to experiment with different flavours like this tilapia in walnut-cilantro sauce and tilapia in Thai mango sauce.
How to serve this Indo – Chinese Chili Fish ?
We ususally serve it as a side with hakka noodles or with plain Chinese fried rice. This equally goes well with plain steamed rice too. But if you are really looking out to zest up your everyday meal expereinces and for special ocassions, then look no further and make this as soon as possible – my all time hit and favourite Baja chili fish naan tacos.
Indo Chinese Chilli Fish Recipe
- 250 gm Basa Fish cut into cubes
- 3 tbsp Cornflour
- 1 Red Capsicums, cut into cubes
- 1 Yellow Capsicums, cut into cubes
- 1 Green Capsicums, cut into cubes
- 1 Onion, Finely chopped
- 2 tbsp Garlic, minced
- 1 tbsp Ginger, minced
- 2 Green Chillies
- 2 Tomatoes made into puree
- 1 tsp Brown sugar
- 1 tbsp Soy Sauce
- 2 tbsp Red Chilli Sauce
- 3 tbsp Tomato Ketchup
- 1 tbsp Red chilli flakes, optional
- Salt as required
- 2 tsp Red chilli powder
- Vegetable oil as required
- 1 tbsp Honey
- To the basa fish cut into cubes, sprinkle 2tbsp cornflour ,salt and chilli powder. Mix well. Leave for 10 mins.
- Heat enough oil in a pan. Fry the basa cubes till golden. Keep them aside.
- To the same oil, add more oil if requires. Fry the cubed red, green and yellow capsicums. Depending upon the capsicum sizes, I have used mix of all three types not more than roughly 2 cups. Fry them and keep aside.
- Heat two tabelspoon oil, add more if requires. Add finely chopped onion, minced garlic, minced ginger, 1-2 green chillies cut into julienne. Saute them well.
- Once onions are mushy enough, no need to brown them, add tomato puree.
- Add salt, 1tsp brown sugar and let it fry on high heat till the water starts drying up.
- Add soy sauce, red chilli sauce, and blend it well. Stir in some tomato ketchup.
- Add the fried capsicums now. Let everything gets mixed up well and looks well cooked.
- Lower the heat. In a separate bowl, mix 1tbsp of cornflour with water and make a slurry. There should not be any lump.
- Add that to the sauce and whisk really well.Add water accordingly, how much sauce you need.
- Dish can be made dry, semi dry or with gravy. Add the fried fish cubes. Cover them well with the sauce.
- Cook on low heat for 5 more minutes. Drizzle honey over it. Sprinkle red chilli flakes over it. Serve hot.