Fried Fish With Chili Sauce Food

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CRISPY FISH IN CHILI SAUCE



Crispy Fish in Chili Sauce image

One of my family's favourite dishes. A bit hot but, you can alter how hot it is. Very tasty and very morish.

Provided by Ben Ross

Categories     Chinese

Time 40m

Yield 3 serving(s)

Number Of Ingredients 15

500 g fish fillets
1 cup plain flour
1/3 cup cornflour
1 egg white
3/4 cup water
oil (for deep-frying)
1 tablespoon oil
1 tablespoon grated green ginger
3 garlic cloves
1/2 cup tomato sauce
1/3 cup chili sauce
2 teaspoons sugar
1 tablespoon soy sauce
2 teaspoons dry sherry
1/2 cup water

Steps:

  • The strength of the chili sauce will effect how hot this dish is.
  • I recommend a sweet chili sauce for those who don't like it too hot.
  • Place oil, ginger, garlic, tomato sauce and chili sauce in a pan on medium heat for 5 minutes.
  • Add remaining ingredients and let it simmer on low for a few more minutes.
  • Leave the sauce to sit while you prepare the fish.
  • Chop the fish into approximately bite-size pieces.
  • Sift the flour and cornflour into a bowl.
  • Make a well in the flour and add the egg white and water.
  • Mix to a smooth batter.
  • Coat the pieces of fish with the batter.
  • Heat oil in large pan and dip the fish into the oil.
  • Cook the pieces for a few minutes each (cook many at a time).
  • Heat the sauce back up.
  • Once the fish is all cooked add the sauce to the fish in a large frying pan.
  • Serve when hot.
  • Enjoy.

Nutrition Facts : Calories 488.1, Fat 7.2, SaturatedFat 1.1, Cholesterol 91.7, Sodium 1108.5, Carbohydrate 55.5, Fiber 4.8, Sugar 8.2, Protein 46.7

FRIED-FISH SUBS WITH CHILI SAUCE AND HERBS



Fried-Fish Subs with Chili Sauce and Herbs image

The flavors of Thailand inspire this delectable sub sandwich. Fried shallots lend the sandwiches extra crunch-and even better, you can fry the fish in the allium-infused cooking oil. Rounding out the dish are pungent fish sauce, garlicky-sweet nam prik pao (Thai chili sauce), a shower of fresh herbs, and the floral pucker of lime juice.

Provided by Greg Lofts

Categories     Food & Cooking     Ingredients     Seafood Recipes

Time 40m

Yield Makes 4

Number Of Ingredients 16

Vegetable oil, for frying
2 tablespoons fish sauce
2 tablespoons fresh lime juice
2 tablespoons Thai-style chili sauce, such as Lee Kum Kee, plus more for drizzling
Kosher salt and freshly ground pepper
3 mini cucumbers, quartered lengthwise
1 small red bell pepper (or 1/2 large), ribs and seeds removed, sliced lengthwise into 1/4-inch strips
1 serrano or jalapeño pepper, thinly sliced (ribs and seeds removed for less heat, if desired)
3/4 cup unbleached all-purpose flour
2 tablespoons cornstarch, plus more for dredging
1/2 teaspoon baking powder
1 cup seltzer or club soda
2 shallots, thinly sliced lengthwise (1 cup)
1 pound skinless cod fillet, cut into 1-inch-thick strips
4 soft hoagie rolls, such as Martin's, split
Fresh tender herbs, such as cilantro sprigs and mint and basil leaves, for serving

Steps:

  • Pour enough oil into a small, heavy pot or Dutch oven to come a third of the way up sides. Heat over medium until a deep-fry thermometer reads 350°F, adjusting as necessary to maintain temperature. Meanwhile, in a medium bowl, whisk together fish sauce, lime juice, and chili sauce; season with salt and pepper. Add cucumbers, bell pepper, and serrano pepper, tossing to evenly coat. Let stand, tossing occasionally.
  • In a medium bowl, whisk together flour, cornstarch, baking powder, and 1/2 teaspoon salt. Whisk in seltzer just until batter is thin and bubbly with small lumps (do not overmix); set aside. Dredge shallots in cornstarch to evenly coat; shake off any excess. Fry until golden, 2 to 3 minutes. Transfer to paper towels.
  • Increase oil temperature to 360°. Working in batches, dredge fish in cornstarch to evenly coat; shake off any excess. Dip in batter, allowing excess to drain back into bowl, and gently lower into oil.
  • Fry, turning a few times, until fish is just cooked through and batter is golden and crisp, 5 to 7 minutes. Transfer to a wire rack set inside a rimmed baking sheet, lightly season with salt, and let drain and cool slightly.
  • Stuff rolls with fish, cucumbers and peppers, fried shallots, and herbs. Drizzle with pickling liquid and more chili sauce. Serve immediately.

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