How to Make Indian Amritsari Asian Cooking Recipe Cuisine

India Amritsari (Spicy Fried Fish)

This recipe was taken from centuries old cooking techniques and when possible applied modern cooking methods and/or ingredients.  It uses Asian cooking styles, Asian Spices, Asian Sauces and Asian Ingredients.  The style of cooking may have a slight alteration while still maintaining the dish's overall purpose.  In this blog we touch on recipes that may be predominant for the Chinese Cuisines.  We will also share recipes based upon country, or regions such as: Burma, Cambodia, Indian, Indonesia, Japan, Korea, Laos, Malaysia, Nepal, Philippines, Singapore, Sri Lanka, Taiwan, Thailand, Tibet and Vietnam.  Some cuisines are considered South Asian, South East Asian, Central Asian and/or Middle Eastern and may not be strictly connected to a specific country or culture.

Recipe Makes for 4 Servings:

One 1-inch piece fresh ginger, peeled

2 garlic cloves, peeled

1 small hot fresh chile, stemmed and seeded, or about 1 teaspoon 
hot red pepper flakes

Salt and pepper

3 tablespoons fresh lemon or lime juice

About 1½ pounds white fish fillets, like red snapper or black sea bass, skinned, boned, and cut into 2-inch cubes or 4-inch strips about 1 inch wide (almost like fish fingers)

¾ cup flour

1 teaspoon pure chile powder, like Ancho or New Mexico, or ½ teaspoon cayenne

1 egg, beaten

Corn, grapeseed, or other neutral oil for deep frying

1 lemon, cut into wedges, for serving

Directions:

Mince together the ginger, garlic and chile (you can do this in a small food processor if you prefer). Combine the mixture in a bowl with a healthy pinch of salt and pepper, the lemon or lime juice, and the fish. Refrigerate for at least 20 minutes and up to an hour.

Meanwhile, heat at least 2 inches of oil in a 6-quart saucepan to about 350°F. (A drop of the batter will sizzle energetically but not violently when the oil reaches this temperature.) Combine the flour, chile powder, and egg in a large bowl. Add enough water to make a thick batter, about ½ cup.

Dip each piece of fish in the batter and gently slide into the oil; do not overcrowd—you'll probably manage 3 or 4 pieces at once. Fry, turning occasionally, until the fish is crisp and golden brown on all sides, about 7 minutes. Drain on paper towels and serve immediately with lemon wedges.

Find Local Asian Markets

For the adventurous palate, a great side dish that compliments this recipe is Jaew Bong.  Discover more about Jaew Bong, check out www.jaewbong.com.

Enjoy..

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