Sweet and spicy fish Manchurian with saucy chunks of tilapia.
Fish Manchurian is a sweet and spicy Asian dish where chunks of fish are fried in a Manchurian sauce.
Despite all the separate steps outlined in the recipe below, this dish is quite easy to make, and it results in a lovely, tender fish.
This recipe also calls for an ingredient you don't see very often anymore, MSG. MSG has had a bad rap over the years. It's perfectly fine to use it in moderation, but if you don't feel comfortable including it, then omit.
An alternate type of fish that will work in this recipe is salmon. I use salmon whenever tilapia isn't available or doesn't look the freshest. Salmon is also a good alternative if tilapia isn't your favourite type of fish.
Serve fish Manchurian over a bed of steamed rice.
(Makes 4 servings)
juice of 1 large lemon
1/2 teaspoon garlic powder
1/2 teaspoon sea salt
1/2 teaspoon ground black pepper
1/4 cup Cassava flour (or all-purpose flour)
1/8 cup cornmeal
1/8 cup ginger and garlic paste
1 large egg, beaten
1/4 teaspoon sea salt
1/4 teaspoon ground black pepper
1/4 teaspoon paprika
1 tablespoon water
1/8 cup avocado oil
1lb skinless boneless tilapia fillets, washed and cut into cubes
1 tablespoon avocado oil
4 cloves garlic, minced
3 green chili peppers, deseeded and finely chopped
1 teaspoon dried coriander leaf
1/4 cup soya sauce
1/8 cup tomato paste
1 cup water
1/2 teaspoon MSG (Ajinomoto, or Accent)
1 sweet red bell pepper, deseeded and rough chopped
1 sweet yellow bell pepper, deseeded and rough chopped
2 stalks green onion, chopped (optional)
After cutting and rinsing the fish, pat the cubes dry with paper towel. Place the fish in a bowl.
In a small mixing bowl, add the ingredients listed under marinade. Whisk together then pour over the fish. Set aside and allow the fish to marinate for several minutes while preparing the batter.
In a medium mixing bowl, combine the ingredients listed under batter and mix well.
In a cast iron frying pan over medium-high heat, add the oil. When the oil is hot, dip each cube of fish into the batter then place them on the hot pan. Fry the fish until the cubes are browned on all sides. Remove from the heat and transfer the fish to a paper lined plate and set aside.
In a sauté pan over medium-high heat, add 1 tablespoon oil. Add the minced garlic and green chilies. As they soften and begin to brown, add the coriander and mix. Add the tomato puree and soya sauce and mix well. Add the fish to the pan and coat with the sauce on all sides.
In a measuring cup, add 1 cup of hot water and the MSG, mixing well. Slowly pour the water into the sauté pan, incorporating it into the sauce. Reduce the heat to medium-low and add the bell peppers. Continue simmering until the sauce is thick and the peppers are softened.
Serve over rice and garnish with chopped green onion (optional).