Fried Fish With Chili Sauce Food

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

Ingredients

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

Ingredients

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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