Apollo Fish
Crispy, spicy, saucy, and packed with flavor, this Apollo Fish is the ultimate Indo-Chinese recipe with a South Indian twist that tastes amazing with fried rice or hakka noodles
Servings: 4 persons
Ingredients
- 500 gms boneless bhetki fish cut into 5 cm cubes
- ½ teaspoon turmeric powder
- 1 teaspoon red chilli powder
- 1 teaspoon kashmiri chilli powder
- ½ teaspoon salt
- 1 egg white
- 5 tablespoons cornflour
- 1 tablespoon maida
Deep frying
- 3 tbsp cooking oil
Sauce mix
- 1 teaspoon soy sauce
- 1 teaspoon green chilli sauce
- 1 teaspoon red chilli sauce
- 2 tablespoons tomato ketchup
- 4 teaspoons vinegar
- 2 teaspoons lemon juice
Cornflour slurry
- 1 ½ teaspoons corn flour mixed in 3 tablespoons water
For the stir fry
- 12 garlic cloves sliced
- 30 curry leaves approx. 2 sprigs
- ¼ cup mint leaves pudina
- 2 red chillies whole
- 2 green chillies slit into 2
- 1 tablespoon coriander powder
- 1 tablespoon kashmiri chilli powder
- ½ teaspoon turmeric powder
- ½ teaspoon garam masala powder
- ¼ teaspoon salt
- ½ cup water
- 2 tablespoons finely chopped coriander leaves
Instructions
- Marinating fish: Take fish pieces in a bowl, add all ingredients for the marinade, give a good mix and set aside for 10 minutes.500 gms boneless bhetki fish, ½ teaspoon turmeric powder, 1 teaspoon red chilli powder, 1 teaspoon kashmiri chilli powder, ½ teaspoon salt, 1 egg white, 5 tablespoons cornflour, 1 tablespoon maida
- Sauce mix: Add all ingredients for the sauce mix to a bowl, whisk well & set aside.1 teaspoon soy sauce, 1 teaspoon green chilli sauce, 1 teaspoon red chilli sauce, 2 tablespoons tomato ketchup, 4 teaspoons vinegar, 2 teaspoons lemon juice
- Frying fish: Heat a deep kadai or pan with oil. Once the oil is hot, add fish pieces and deep fry for a maximum of 3-4 minutes, turning once or twice till they turn golden brown. Do not over crowd the kadai as they tend to stick to each other. Fry them in batches and set aside. Remove the oil used for deep frying and only retain 2 tablespoons of oil in the kadai for preparing the sauce.3 tbsp cooking oil
- Making apollo fish: Heat oil in the kadai, add garlic, curry leaves, mint leaves, red & green chillies and saute for 1 - 2 minutes till garlic turns light brown. Add all the spice powders, salt and saute for a few seconds. Add sauce mix and saute on high for a minute or two. Add the fried fish pieces and toss well on high so the sauce coats the fish well. Add cornflour slurry and toss for a minute. Add water and stir fry on high for 2-3 minutes till the sauce thickens. Garnish with coriander leaves.1 ½ teaspoons corn flour mixed in 3 tablespoons water, 12 garlic cloves, 30 curry leaves, ¼ cup mint leaves, 2 red chillies, 2 green chillies, 1 tablespoon coriander powder, 1 tablespoon kashmiri chilli powder, ½ teaspoon turmeric powder, ½ teaspoon garam masala powder, ¼ teaspoon salt, ½ cup water, 2 tablespoons finely chopped coriander leaves
Video
Notes
- For frying, I have used sunflower oil, you may use any cooking oil of your choice.
- I have used Bhetki fish which may be replaced with basa or any other boneless fish of your preference.
- Do not over cook the fish as it may turn chewy.
- Adding curry leaves & mint leaves gives a unique flavour, so do not skip it.
Nutrition
Calories: 331kcal | Carbohydrates: 26g | Protein: 28g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Trans Fat: 0.04g | Cholesterol: 63mg | Sodium: 832mg | Potassium: 639mg | Fiber: 4g | Sugar: 5g | Vitamin A: 1560IU | Vitamin C: 190mg | Calcium: 99mg | Iron: 2mg