Chinese chilli fish

    35 min

    White fish fillets are stir fried with red and green chilli peppers, fresh ginger and coriander to create this traditional Chinese recipe.

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    Serves: 4 

    • 500g skinless white fish fillets, such as hake, cubed
    • salt, as needed
    • 1 teaspoon cornflour
    • 1 teaspoon Shaoxing rice wine
    • 3 tablespoons vegetable oil
    • 2 slices fresh ginger
    • 50g green chilli peppers, seeded and sliced
    • 50g red chilli peppers, seeded and sliced
    • 3 tablespoons chicken stock
    • 1 teaspoon freshly chopped coriander

    Prep:20min  ›  Cook:15min  ›  Ready in:35min 

    1. Place fish in a shallow dish; sprinkle salt, cornflour and rice wine on top of fish and stir to coat. Set fish aside to marinate for 10 minutes.
    2. Heat a wok over medium heat; add oil, fresh ginger, a pinch of salt, green and red chilli peppers. Cook and stir until fragrant, about 2 minutes. Add marinated fish and fry for 2-3 minutes, or until golden brown. Add the stock and simmer for 2 minutes, or until the sauce has thickened; transfer to a warm platter and sprinkle with chopped coriander.

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