Enjoy restaurant‑style Chilli Fish made the classic Indo‑Chinese way. Boneless fish pieces are lightly battered and fried till golden‑crisp, then wok‑tossed on high heat with garlic, ginger, green chilies, onions, and bell peppers. A glossy chilli sauce—soy, red chili, vinegar, and a hint of tomato or schezwan—coats every bite for that signature spicy‑tangy kick. Finished with spring onions (and sesame on request), it pairs perfectly with fried rice, noodles, or works as a standalone starter.

Taste profile: spicy, tangy, savory with deep umami from soy.
Texture: crisp‑edged fish in a clingy sauce; peppers and onions stay crunchy.
Ideal for: starters, party platters, or sides with fried rice/noodles.
Serving suggestion: garnish with spring onions and sesame; add a squeeze of lime for brightness.

What You Get

Chilli Fish: single‑serve portion (choose dry or semi‑gravy).

Key Highlights

Wok‑tossed on high flame for smoky “wok‑hei” notes.
Double‑fry option keeps fish extra crisp in sauce.
Balanced spice; customizable on request.
Made fresh to order; packed hot.

Ingredients

Fish: boneless fillets (e.g., bhetki/basa/tilapia), onion, capsicum, spring onion, garlic, ginger, green chilies.
Batter: cornflour, refined flour (maida), salt, pepper; egg optional; oil for frying.
Sauce: soy sauce, red chili sauce, vinegar, tomato ketchup or schezwan, sugar (pinch), black pepper.
Optional: sesame seeds; MSG not added by default.