Husband's Verdict - The best tasting fish manchurian ever, he said he will not order this dish in restaurants again. I couldn't be any more happier
FISH MANCHURIAN RECIPE
Recipe Source - OwnCook & Prep time - 30 mins
Serves - 3-4 people
Serving suggestion - Fried rice
Ingredients
Fish (shark/sura) - 1/2 kg
For Marination
Cooked Fish - 1/2 kg
Maida - 4 tbsp
Cornflour - 4 tbsp
Crushed black pepper - 2 tsp or from 6 peppercorns
Dark soy sauce - 3 tsp
Ajinomoto - a pinch
Ginger garlic paste - 1 tsp
Salt - as required
Oil - to deep fry
For Curry
Onions - 2 large quartered
Green Capsicum - 1 large quartered
Ginger - 1 " piece minced
Garlic - 5-8 pods minced
Red chilli flakes - 1 tbsp, from 5-6 dry red chilli
Spring onions - chopped 2 tbsp
Fish stock/ any stock - 1 cup (I used water used to steam fish)
Cornflour - 1 heaped tbsp
Dark Soy sauce - 3 tsp
Chilli sauce - 2 tbsp
Ajinomoto - 1 tsp
Salt - as required
Method
- Wash the fish in running water with salt 2-3 times, drain excess water and set aside
- In a idly cooker heat water and place a plate (idiyappam tray) you can grease the plate slightly to avoid the fish from sticking to the tray. Cover the lid and let the water boil on high flame for 3 minutes. Now place the raw fish on the tray and cover the lid, let it cook for 3 minutes until the fish turns from pink to white. Remove from flame once it cools down, remove the outer skin and the bones and cut into bite sized cubes, set aside
- In a bowl mix the fish stalk, cornflour, soy sauce, salt and set aside
- In a wide non-stick pan heat oil, once it is hot add the chopped garlic and ginger, let it cook for 10 seconds now add the chopped onions, saute fore a minute. Add the prepared paste of stock, cornflour, soy sauce, salt. Let it cook for 2-3 minutes
- the sauce will thicken up now add the ground redchilli flakes (coarse) and capsicum. Mix well and let the sauce further cook for 2-3 minutes. In the mean time prepare the marinate for the fish mixing cornflour, maida, salt, ajinomoto, soy sauce, crushed black peppers. The mixture should not be too thick or too thin
- Heat oil in a kadai for deep frying and when its hot test by dropping a little batter into the oil if it starts to sizzle then the temperature is right. Add the fish pieces in batches and fry them for 1-2 minutes in the hot oil and remove using a slotted spoon. Drain them on a kitchen towel.
- Once you have cooked all the fish pieces add them to the prepared curry and mix well to combine
Serve hot by garnishing with chopped springonions
Cooks Wisdom
- Make sure you use fish that is fresh and with more flesh and less bones. Fishes like seer fish, salmon and shark are great for this recipe
- Make sure the batter used to fry the fish is not too thick or too thin and runny. I have flavoured the batter with freshly ground black peppercons you can alternately used white pepper powder
- For a less spicy version skip the coarsely powdered red chilli flakes
- I have not used spring onions but you can go ahead and use them to garnish the fish manchurian
