Indo Chinese chili fish

Indo Chinese chili fish

Here's a recipe adapted from Shema's blog which I pinned months ago but am just getting around to making. Since I wanted to use a whitefish but don't like tilapia (takes metallic to me), I used a Swai, which I've prepared wrapped or "en papillote" herehere, and here. It's soft, has a neutral flavor and odor, and marinates and cooks quickly. When making something as intensely flavored as this recipe, I wanted a fish that would absorb the sauces and spices instead of sitting on top of them. Swai worked perfectly here and the dish was a big hit - we were all picking at it before dinner, after dinner, and throughout the next day, straight from the fridge.

Ingredients:

  • 2 lbs whitefish fillets (I used Swai), cut into bite sized pieces
  • 2 tsp Chili garlic seasoning 
  • 1 tsp cumin powder
  • 3 tbsp low-sodium soy sauce
  • 2 tbsp Worcestershire sauce
  • 2 tbsp sesame oil 
  • 1 large shallot, sliced 
  • 1 inch piece ginger, grated 
  • 3 large cloves garlic, minced
  • 1.5 green chilies, sliced 
  • 3 green onions, diced
  • 2 tbsp ketchup
  • 1 tbsp Sriracha

Prep:

Place fish in a large ziploc bag and marinate in the fridge with chili garlic seasoning, cumin, soy sauce, and Worcestershire sauce. Prepare the veggies while fish marinates. Heat oil in a skillet and sear the fish on all sides. Do this in batches and don't overcrowd the skillet, otherwise your fish will steam instead of fry. I still have to learn how to shallow fry without splattering oil all over the stove and my arms. Once the fish is done, set it aside and quickly cook the shallot, ginger, garlic, and green chilies. Add the ketchup, sriracha, and a little soy sauce at the very end, combine with the veggies, and remove from heat. Garnish with green onions and eat however you want - over rice, in a sandwich, or straight from the bowl as a finger food.

 indo chinese chili fish

indo chinese chili fish