Fish manchurian is an Indian chinese dish made by tossing fried fish in manchurian sauce.

Recipe Snapshot

  • Prep time: 15 minutes
  • Cook time: 25 minutes
  • Total time: 40 minutes
  • Yield: 2
  • Category: Appetizer
  • Cuisine: Indian

Ingredients

  • ¼ cup Oil (for shallow frying or more deep frying)
  • 250 gms fish fillet
  • 1 ½ tbsps corn starch ((corn flour))
  • 1 ½ tbsps all-purpose flour
  • ⅛ tsp salt ((sauce already has salt, so add less))
  • ¾ tsp soya sauce
  • ¼ tsp ground black pepper ((pepper powder))
  • 1 tsp ginger paste ((or crushed) (optional))
  • 1 tsp garlic paste ((or crushed) (optional))
  • 3 garlic cloves (chopped or minced)
  • 2 stalks spring onions (or 1 medium onion sliced)
  • ¼ cup green bell pepper (cubed)
  • ¼ cup red bell pepper (cubed)
  • 1 tbsp soya sauce
  • 1 tsp vinegar
  • 1 to 2 tbsp red chili sauce ((or any hot sauce))
  • 2 tbsp water
  • 1 tsp sugar
  • ¾ tsp corn starch ((corn flour) (optional))

Method

  1. Prepare the sauce for seasoning - Add the soya sauce, chilli sauce, sugar and vinegar to a bowl and set aside.
  2. Rinse the fish and cut to cubes.
  3. Add ¾ tsp soya sauce, 1 tsp ginger 1 tsp garlic paste, and ¼ tsp black pepper. Mix and set aside for 10 mins.
  4. Heat a pan with oil for deep or shallow frying or preheat the oven and bake.
  5. Add 1 ½ tbsps each of corn starch, all-purpose flour, salt to the fish. Sprinkle some water and mix to coat the fish with flour. The batter should not be runny. Fish has to be coated with a thin layer of batter.
  6. Check if the oil is hot enough by dropping a small amount of batter. It has to rise without turning brown. Gently slide the fish pieces to the hot oil.
  7. Fry them to golden on a medium flame. Drain these on a absorbent tissue.
  8. After you finish frying fish, transfer the oil from the pan to a bowl retaining 2 tbsps in the same pan.

Making chilli fish manchurian

  1. Add garlic and fry till it gets fragrant. Add capsicum, onions and fry on high flame for about 2 mins. Onions and capsicums should be crunchy (not over cooked) and not soft.
  2. Stir in the sauces we made at step 1 and pour 2 tbsps water. Give a good stir and taste it. Add more sauces or salt if needed.
  3. When the sauces begin to bubble, add the fried fish & give a stir. Stir fry on the highest flame for 2 mins. To make a gravy version, double the sauces and stir ¾ tsp corn flour with half cup water and pour it to the pan. Boil until thick then add the fried fish.
  4. Garnish with chopped spring onions

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.