Chilli Garlic Fish...another quick dish...adjust the amount of chillies and the kind of chillies you use depending on the heat you can handle...the dried red chillies that I used were not so hot...not by our standards anyway...and chillies keep my temper down...not chilli per se, but the gallons of Cold coffee I drink after that J
Chilli Garlic Fish
- Fish Fillets, Sole or Bhetki or any firm white fish of your choice, 300 grams (I used Sole)
- Onion, sliced finely, 1 large
- White Wine, couple of tablespoons (or hot water, I used wine)
- Oil, 1 tbsp
- Fresh Coriander leaves, for garnishing
- Red chilli flakes, if needed/optional
For the marinade:
- Dried Red Chillies, 3-4
- Garlic, 7-8 cloves
- Salt, to taste
- White Vinegar, 2 tbsp
- Oil, 1 tsp
Cut the fish fillets into bite sized pieces.
Soak dried red chillies in hot water for half an hour.
Drain and then using mortar and pestle or food processor, pound into a rough paste. You can discard all or some seeds – depending on the amount of heat you can handle.
Finely chop half the amount of garlic. Pound the other half into a thick paste.
Mix the chopped garlic, garlic paste and chill paste with vinegar, 1tsp oil and salt.
Rub this marinade over the fish and keep it in the fridge for about half an hour to one hour.
Get the fish back to room temperature before cooking.
Heat oil in a pan and shallow fry the fish on both sides till golden brown. Take out the fish and plate up.
In the same pan, add the onions and any leftover marinade from the bowl used earlier. Sauté for a few seconds.
Add wine or hot water to the pan to deglaze and cook till onions go soft.
Top the fish with the onions.
Serve hot, garnished with some coriander leaves and red chilli flakes (if you want)