Chili Fish – Indo Chinese Codfish
Chili Fish is the fishy cousin of chili chicken. In my New York kitchen, it is one of the best things that has happened to cod fish. This is another wonder from the Kolkata kitchens.
The home of Indo chinese cooking in the Tangra region in Kolkata. The home of India’s oldest Chinatown. However, the magic of these homegrown fusion and the pull of Indian regional flavors have happily meshed together to make for several variations of regional Indian Chinese cuisine. Spice, Umami, protein, what’s not to love?
Growing up I only knew of chili chicken. This chili fish was served at my ailing father’s bequest at a sort of kind of wedding reception for me and the husband in Kolkata. My version, is a little lighter. It also uses bell peppers, a nod to our North American restaurant variations. It offers you a lighter sauce, not to corn starch laden creations.
A new writing project is working its way through life. The fun of building and creating is working through life. Winding and working its way through things. The magic of seeing ideas come to life. As they say its all good.
Cooking rejuvinates and recharges! And, thankfully results in a well fed family. And, while we are at it well fed me.
The past week I tinkered with this recipe a little for my classes, to actually produce a lighter but exceedingly flavorful dish. This saucy version is lighter and pairs well over steamed rice. Add more cilantro you will get cilantro chili fish. Combine a hefty dose of basil, you will get basil cilantro fish. I think you get the drift, its all good!
The traditional recipes for this dish ask for a thicker batter coating, something I realized is not really needed. Give this recipe a try and see what you think?
A lighter take on a classic Kolkata style Indo-Chinese dish, Chili Fish will add color to your table and take away the chills.
Ingredients
- 2 teaspoons cumin seeds
- 2 teaspoons coriander seeds
- 2 limes
- 1 inch piece ginger, peeled and coarsely chopped
- 6 cloves of garlic
- 2 pounds cod fillets cut into 2 inch pieces
- 4 tablespoons cornstarch
- ½ cup water
- Oil for shallow frying
- 1 cup small red onions, quartered and then layers removed
- 1 or bell pepper, cut into eights to match the onions
- 2 to 3 green chilies
- 1/2 cup light soy sauce
- 1/4 cup cooking wine
- 1 tablespoon sesame oil
- 2 tablespoons chopped cilantro
- 1 teaspoon crushed red chili flakes (optional)
Instructions
- Place the cumin and coriander in a small blender. Add in the lime juice and process to a paste.
- Add in the ginger, garlic and the continue grinding until smooth.
- Mix the spice paste over the fish and coat the fish evenly and set aside for about 20 minutes.
- Mix in the cornstarch and the water into a smooth paste.
- Heat the oil in a large wider skillet.
- Dip the spice coated fish in the cornstarch and add the fish a single layer and cook for about 4 minutes on each side. Make sure that the oil is very hot, but cook the fish on medium heat.
- Remove the fish carefully and strain the oil and return to the skillet. Depending on the amount of fish that you are cooking, this stage might need to be done in batches. It is important not to crowd out the pan to ensure a good crisp texture.
- Add the onions and cook for 2 minutes until the onion turns lightly translucent. Stir in the bell pepper and cook for 2 more minutes.
- Add in the fish and the green chilies and toss to coat.
- Mix the soy sauce and cooking wine and sesame oil. Add this to the pan and bring to a simmer.
- Garnish with the cilantro and the red pepper flakes (if using) and serve over steamed white rice.