Well here I am with another lovely Indo-Chinese recipe – Chilly Fish. After Chilly Chicken and Chilly Prawns, it’s time for some fish. This is my version of Chilly Fish and it may be different from what you get at Chinese restaurants here in US.
I had some fresh Tilapia fillets and was tempted to try this recipe. Unlike Chilly Chicken and Chilly Prawns or Shrimps, I skipped the deep frying portion and instead shallow fried the fish (which was marinated with Soy Sauce and spices). The fried fish tasted so heavenly. It was hundred times yummier than the regular Fish Fry I make at home. Never knew that the addition of Soy Sauce could bring out such royal flavors. I had to savor 2 pieces of the fried fish before I could mix it with the spicy Chilly Gravy. If I hadn’t persuaded myself, I would have eaten the whole pound of fried fish with nothing left to make Chilly Fish.