Chili Fish [Bulkbites.com]

• Servings: 2
• Time: 15 minutes

You must have heard about chili chicken - the Chinese delicacy, now look at this recipe that is inspired by Indo-Chinese cuisine. Chili fish is an awesome high protein snack; I love my fish in this preparation. It is spicy, savory, protein packed and easy to make. A great pair for your rice and noodle delicacies or a great high protein snack to counter your muscle need. The recipe go well with any fish you have in your freezer, though I like to use salmon fillets as it is low in sodium and mercury content. Furthermore salmon has essential fatty acid that is good for heart. In short this preparation will support your muscles, heart and taste bud all at the same time. Try this easy recipe to prepare this hearty finger food.

Nutrition

• calories: 226
• protein: 23
• carbs: 9
• fat: 11
• saturated fat: 1.98
• polyunsaturated fat: 3.22
• monounsaturated fat: 4.38
• cholesterol: 136
• sodium: 262
• potassium: 593
• dietary fiber: 0.76
• sugars: 1.08
• vitamin a: 63
• vitamin c: 6
• calcium: 34
• iron: 2
• magnesium: 0
• complex carbs: 7.16
• other fats: 1.42

Ingredients

• 1 fillet Fish, salmon, Atlantic, wild, raw
• 1 tsp Soy sauce made from soy (tamari)
• 1 tsp Vinegar, balsamic
• 1 tsp Spices, chili powder
• 1 dash Salt, table
• 1 medium Egg, whole, raw, fresh
• 10 gram Cornstarch
• 1 tsp Spices, garlic powder
• 1 tsp Spices, ginger, ground
• 1 tbsp chopped Onions, spring or scallions (includes tops and bulb), raw
• 1 fl oz Lemon juice, raw
• 1 tsp Oil, olive, salad or cooking

Instructions

• Cut the fish in small pieces.
• Prepare the batter with soy sauce, ginger-garlic powder, vinegar, chili powder, egg, salt and corn flour. Mix all the ingredients until incorporated.
• Marinade the fish pieces into this batter and let it stay for 30 minutes.
• Heat a non stick pan over medium heat and add 1 tablespoons oil to shallow fry the fish.
• Place the fish pieces in the hot oil with little distance, one at a time.
• Fry the fish pieces until golden brown from both sides. Remove to a paper towel.
• Garnish with chopped spring onions and lemon juice.