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Photo of Bamboo Fish by Suronita Das at BetterButter
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Bamboo Fish

Oct-22-2015
Suronita Das
0 minutes
Prep Time
540 minutes
Cook Time
4 People
Serves
Read Instructions Save For Later

ABOUT Bamboo Fish RECIPE

Bamboo Fish is a lovely presentation of sliced fried fish flavored with cumin, pepper powder, green scallion and cilantro.

Recipe Tags

  • Non-veg
  • Dinner Party
  • Chinese
  • Appetizers

Ingredients Serving: 4

  1. Fish Fillets - 8
  2. ginger minced - 2 tsp
  3. scallions /green onions - 1/2 cup chopped
  4. white pepper powder - 2 tbsp
  5. scallions - 1/2 cup
  6. 2 cups - flour
  7. 2 tbsp - baking soda
  8. salt to taste
  9. 1 tbsp - black pepper
  10. 2 eggs
  11. 2 cups water
  12. 1 cup cooking oil
  13. 1/2 cup corn flour
  14. Dry chili peppers - 15 pcs chopped
  15. Chili oil - 1 tbsp
  16. Sichuan peppercorns - 2 tbsp
  17. cumin powder - 2 tbsp
  18. cilantro chopped - 1 cups
  19. onion chopped - 2 medium sized
  20. Boiled Bamboo shoots - 2 ounces cut into thin slices
  21. Salt & sugar as per taste

Instructions

  1. Marinade the fish. Sprinkle salt and pepper to taste on it. Cover and refrigerate overnight with Ginger minced - 2 tsp, scallions /green onions - 1/2 cup chopped, white pepper powder - 2 tbsp, scallions - 1/2 cup.
  2. For the Batter: 2 cups Flour, 2 tbsp baking soda, salt to taste, 1 tbsp black pepper, 2 eggs, 2 cups water & 1 cup cooking oil.
  3. For the sauce: Dry chili peppers, Chili oil, Sichuan peppercorns, Cumin powder, Cilantro chopped, Onion, boiled Bamboo shoots cut into thin slices, Salt & sugar.
  4. Take a bowl and add flour, cornflour, baking soda, salt, black pepper, eggs, oil and water. Whisk to make a smooth batter. Keep aside for 15 minutes with cover. Dip each piece of fish in the batter to coat and deep fry till golden brown.
  5. Remove the fish to a paper towel lined plate when both sides are crispy
  6. Meanwhile start the sauce, heat a pan with chili oil and add chopped onion, wait till it turns golden in color. Then add dried chili, half scallions and half cilantro. Cook as soon as they become aromatic & turn off the heat.
  7. As soon as all the fish is done, transfer the pieces to the pan with the sauce mixture. Immediately add the salt; stir-fry constantly as you add the ground Sichuan peppercorns and the cumin, giving the pan a few shakes to toss.
  8. Increase the heat to high, add the cilantro, bamboo shoots and the remaining scallion greens. As soon as you smell the new addition of cilantro and scallions, remove the pan from the heat. Serve hot.

Reviews (2)  

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Maithili Thangkhiew
Jun-21-2016
Maithili Thangkhiew   Jun-21-2016

Very interesting fish recipe :)

Shini Prakash
Nov-23-2015
Shini Prakash   Nov-23-2015

Awesome :D I guess we can use normal vegetable oil instead of chili oil?

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