Indo-Asian Chilli Fish Restaurant Style | Basa Stir-Fry Recipe with Video
Prep time
Cook time
Total time
Recipe type: Side
Cuisine: Indo-Chinese
Serves: 2 Servings
For Fish:
  • Basa fish fillet – 500 gms (you can use any boneless & skinless fish fillet)
  • Garlic – 4 cloves, miced
  • Salt – ½ tsp
  • Red chili powder – ½ tsp
  • White vinegar – 1 tsp
  • All-purpose flour/maida – 2 tbsp
  • Cornflour/cornstarch – 4 tbsp
  • Egg – 1, separated, we’ll use only the egg white
For sauce:
  • Soy sauce – 2 tsp
  • Tomato ketchup – 2 tsp
  • Red chilli sauce – 4 tbsp
  • White vinegar – 1 tsp
Other ingredients:
  • Garlic – 6 cloves, minced
  • Green chilli – 4, sliced
  • Onion – 2, medium, cut into large chunks and then each layer separated to get the onion petals
  • Red/yellow/green bell pepper/capsicum – 1, large, cut into 1-inch long chunks (you may use mix of 2 types)
  • Spring onion – 6 stalks, finely chopped
  1. Wash, pat dry and cut the fish fillet into bite-sized pieces. Take them in a bowl and add salt, red chilli powder, white vinegar and minced garlic. Give a good mix to evenly coat each fish cube. Set it aside for 30 minutes.
  2. In a bowl, whisk together soy sauce, tomato ketchup, red chilli sauce and white vinegar to make the stir-fry sauce for our chilli fish. Set it aside.
  3. After the fish cubes have been marinated for 30 minutes, add all-purposeflour/maida, corn flour/cornstarch and egg white to the marinated fish. Mix everything thoroughly so that each fish cube is uniformly coated with the batter.
  4. Heat enough oil in a wok/kadai for deep frying. Fry the fish cubes on medium high heat until they turn golden on both side. Fish cooks really fast, so do keep an eye constantly. This should not take more than 2 minutes per side. Take them out and set aside.
  5. Once all the fish cubes are fried, retain just 2 tablespoons of oil in the wok and take out the excess. Add minced garlic, sliced green chillies and onion petals. Stir-fry on high for 2 minutes or until the onion turns slightly translucent.
  6. Then add the capsicum cubes and continue stir-frying on high for 5 minutes. If you like the bell peppers crunchy then don’t fry them more than 5 minutes; if you like them softer, continue to sauté them for 3 to 4 minutes more.
  7. Next add the fried fish cubes and give a quick stir. Now drizzle the prepared stir-fry sauce and continue stirring on medium high heat until each fish cube and the veggies are evenly coated with the sauce on all sides.
  8. Finally sprinkle the chopped green onion. You may not need to add extra salt as all the sauces used here are quite salty; but feel free to taste and adjust the salt at this stage if needed.
  9. Your restaurant style Indo-Asian chilli fish is ready to devour! Serve it with veg fried rice and lemon wedges! Enjoy!
Recipe by Everyday Indian Recipes at