Follow these steps for perfect results
Cod
cut into 1 inch cubes
Oil
Oil
for deep frying
Green Chilies
deseeded and chopped
Spring Onions
chopped
Onion
cut into large squares
Garlic Cloves
coarsely chopped
Fresh Ginger
cut into thin strips
Green Bell Peppers
deseeded and cut into 1 inch pieces
Dark Soya Sauce
Light Soy Sauce
Sugar
Lime Juice
Salt
Fresh Ground Pepper
Garlic
crushed
Cornflour
Egg White
Corn Starch
mix with 4 tbsp water
Marinate the fish cubes with salt, lime juice, garlic paste, cornflour, and egg white for 15 minutes.
Heat oil in a deep fryer to 350°F (175°C).
Take the fish out of the marinade and deep fry until golden brown.
Remove the fish and place on absorbent tissue to drain excess oil.
Heat 2 tablespoons of oil in a frying pan over medium-high heat.
Add the onion and fry for 30 seconds.
Add garlic and ginger juliennes, fry for 30 seconds.
Add cut chili strips and fry for a few more seconds.
Add the bell pepper and stir continuously.
Fry for 2 minutes.
Add the fried fish pieces.
Pour in the dark soy sauce, sugar, and a little water.
Bring to a boil and cook for one minute.
Pour in the corn starch paste (corn starch mixed with water) and fold fast so that the sauce thickens and oil separates out.
Sprinkle with chopped spring onions.
Serve immediately with rice or noodles, or as a finger snack with drinks.
Expert advice for the best results
Adjust the amount of chili to your spice preference.
Ensure the oil is hot enough before deep-frying to achieve a crispy texture.
Everything you need to know before you start
15 minutes
Marinade can be prepared in advance.
Serve on a platter garnished with spring onions and a side of lemon wedges.
Serve with steamed rice or noodles.
Serve as an appetizer with dipping sauce.
Complements the spice and acidity.
Discover the story behind this recipe
Popular street food and appetizer.
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