Indo-Chinese Chilli Fish
Equipment
- Non-stick frying pan
- Cooking spoon
Ingredients
- 1 lb. fish such as tilapia, cod, or bass, cut into pieces
- 4 tbsp. chopped garlic
- 1 green bell pepper thinly sliced into long strips
- 1 onion thinly sliced into long strips
- Salt and pepper to taste
- Soy sauce to taste
- 1 tbsp. oil
Instructions
- Heat oil in a non-stick frying pan over medium-high heat.
- Season the fish pieces with salt and pepper.
- Carefully add the seasoned fish to the hot pan and fry for 10 minutes on each side until golden brown and cooked through.
- Remove the fish from the pan and set aside.
- In the same pan, add chopped garlic and sauté for a minute until fragrant.
- Add the sliced green bell pepper and onion strips to the pan.
- Season with a pinch of salt and cook for about 10 minutes, stirring occasionally, until the vegetables are crisp-tender.
- Return the cooked fish to the pan with the vegetables.
- Drizzle with soy sauce to taste and toss everything together gently to combine.
- Cook for another 2-3 minutes to allow the flavors to meld together.
- Remove from heat and serve hot.
Notes / Tips / Wine Advice:
Wine Advice:
The fusion of flavors in this dish calls for a versatile wine choice. Consider pairing it with a light and crisp white wine such as Pinot Grigio or Sauvignon Blanc. If you prefer red wine, opt for a fruity and slightly spicy Pinot Noir or Merlot
