22 March 2016

Fish Manchurian Dry

Fish Manchurian Dry

Fish Manchurian Dry


1) Fish pieces cubed (I used king fish) - 500 gm s.

2) Big Onion-3-4 nos.

3) Spring onions chopped - 4 tbsp

4) Green chilli diagonally sliced- 4 nos.

5) Capsicum chopped - 1 no.

6) Ginger minced- 1" piece.

7) Garlic cloves chopped - 6 nos.

8) Dark soya sauce- 4-5 tsp.

9) Red chili powder – ½ table spoon.

10) Vinegar- 1 table spoon

11) Pepper powder- 1/4 tsp

12) Lime juice – 1 table spoon

13) Salt- 1 tsp

14) Oil- 3 tbsp

15) Egg – 1 ( Beaten)

16) Bread crumbs – As required


Marinate the cleaned fish with little salt, pepper powder, 1 teaspoon soya sauce and lime juice and keep aside.

Beat the egg and keep aside

Combine chilly power with vinegar and keep aside.

Dip the fish pieces in the beaten egg and roll it over with bread crumbs

Heat oil in a pan and deep fry the fish pieces till slight golden brown, and drain the fried fish pieces on paper towel.

Next to prepare sauce

Heat 3 tbsp. of oil in a pan when hot, add chopped ginger, garlic and sauté for few seconds then add diced onion for a mint, then add chilly paste for few more seconds. Then add soya sauce, now lower the heat and add fish pieces. Then stir fry until the fish pieces are coated well with onion mixture, finally increase the heat and add chopped capsicum and spring onion stir for few more seconds and remove from fire. Serve hot with fried rice or your choice of food.

No comments:

Post a Comment