Dry Garlic Fish
Crispy fried fish bites tossed in a zesty, garlicky sauce with a hint of spice. This popular Indo-Chinese appetizer is incredibly flavorful and comes together quickly, perfect for a party starter.
For 4 servings
Marinate the Fish
- In a mixing bowl, combine the fish cubes, ginger-garlic paste, 1 tbsp soy sauce, 0.5 tsp black pepper powder, 0.5 tsp salt, and lemon juice.
- Gently toss to ensure each piece is evenly coated.
- Cover and let it marinate for at least 15-20 minutes.
Prepare Batter and Fry the Fish
- In a separate bowl, whisk together the all-purpose flour, cornstarch, and 0.25 tsp salt.
- Gradually add water while whisking continuously to form a smooth, thick batter, similar to pancake batter consistency.
- Heat 2 cups of oil in a wok or deep pan over medium-high heat until it reaches about 180°C (350°F).
- Dip each marinated fish cube into the batter, allowing any excess to drip off, and carefully slide it into the hot oil.
- Fry in batches of 5-6 pieces to avoid overcrowding the pan. Cook for 4-5 minutes, turning occasionally, until the fish is golden brown and crispy.
- Use a slotted spoon to remove the fried fish and place it on a wire rack or paper towel-lined plate to drain excess oil.
Prepare the Garlic Sauce
- Place a clean wok or large skillet over high heat and add 2 tbsp of vegetable oil.
- Once the oil is shimmering, add the finely chopped garlic, ginger, and slit green chillies. Stir-fry for 30-45 seconds until fragrant, being careful not to burn the garlic.
- Add the diced onion and green bell pepper. Continue to stir-fry on high heat for 2-3 minutes until the vegetables are tender-crisp.
Combine and Serve
- Reduce the heat to medium. Add the remaining 2 tbsp soy sauce, red chili sauce, white vinegar, sugar, and 0.25 tsp black pepper powder to the wok. Stir well to combine everything into a sauce.
- Immediately add the crispy fried fish pieces to the wok.
- Quickly and gently toss everything together for about 1 minute, ensuring the fish is evenly coated with the glossy sauce.
- Turn off the heat, garnish with freshly chopped spring onion greens.
- Serve immediately while hot and crispy.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1For an extra crispy coating, you can double-fry the fish. Fry once for 3-4 minutes, remove, and then fry again for 1-2 minutes just before tossing in the sauce.
- 2Ensure your wok is very hot when stir-frying the vegetables to keep them crunchy and prevent them from becoming soggy.
- 3Do not over-marinate the fish, especially with lemon juice, as the acid can start to 'cook' the fish and change its texture.
- 4Toss the fried fish in the sauce at the very last moment before serving to maintain maximum crispiness.
- 5Finely chopping the garlic and ginger, rather than using a paste, provides a better texture and aroma in the final dish.
- 6You can add a tablespoon of rice flour to the batter for an even lighter and crispier texture.
Adapt it for your goals.
Vegetarian/Vegan
Replace the fish with paneer cubes, firm tofu, or mushrooms. Marinate and fry them using the same method.
Healthier VersionHealthier Version
Instead of deep-frying, coat the marinated fish in the dry flour mixture and air-fry at 200°C (400°F) for 12-15 minutes, flipping halfway, until golden and cooked through.
With GravyWith Gravy
To make a gravy version, mix 1 tablespoon of cornstarch with 1/2 cup of water to make a slurry. Add this to the wok after the sauces and cook for a minute until the sauce thickens, then add the fried fish.
Different ProteinDifferent Protein
This recipe works wonderfully with boneless chicken pieces or prawns. Adjust the cooking time accordingly.
Why this is on our healthy list.
Rich in Lean Protein
Fish is an excellent source of high-quality lean protein, which is essential for building and repairing tissues, muscle growth, and overall body function.
Source of Omega-3 Fatty Acids
Many types of white fish are a good source of omega-3 fatty acids, which are known to support heart health by reducing inflammation and improving cholesterol levels, as well as promoting brain function.
Aromatic Powerhouses
Garlic and ginger, the stars of the sauce, contain potent compounds like allicin and gingerol. These have been studied for their anti-inflammatory, antioxidant, and immune-boosting properties.
Frequently asked questions
A single serving of Dry Garlic Fish contains approximately 450-550 calories. The exact number can vary based on the type of fish used and the amount of oil absorbed during frying.