• 1 kg (~2 lbs.) fish fillets (typically trout) cut into 2.5 cm (1-in) slices
  • 240 ml (1 cup) onion, chopped
  • 1 tablespoon garlic, chopped
  • 1 tablespoon ginger, chopped
  • 1 tablespoon chili paste
  • 2 tablespoons light soy sauce
  • 1 teaspoon turmeric
  • 2 tablespoons honey
  • 5 dried red chillies
  • 1 teaspoon cumin seeds
  • 240 ml (1 cup) scallions, cut into 2.5 cm (1-in) length
  • 4 tablespoons cooking oil
  • Oil for deep frying
  • Salt and Pepper

  • 1/2 teaspoon turmeric
  • 1/2 teaspoon Szechuan pepper
  • 2 tablespoons honey
  • 2 tablespoons molasses or Vietnamese caramel sauce
  • 1 tablespoon chilli paste
  • 1 tablespoon garlic paste
  • 1 tablespoon ginger paste
  • 1 tablespoon cornstarch
  • 2 tablespoons cooking oil
  • Salt and Pepper
  1. In a blender, process all marinating ingredients into a smooth paste. 
  2. In a large bowl, pour the marinade over fish slices.  Mix well, cover, and let marinate for at least four hours.  After marinating, drain the marinade and pat-dry fish pieces. 
  3. Heat frying oil to 180oC (360oF).  Dip fish pieces into oil and fry until crispy.  Reserve fried fish. 
  4. In a blender, process chopped onion, garlic, ginger, chili paste, soy sauce, turmeric, and honey into a smooth paste.
  5. In a wok or non-stick sauté pan, heat four tablespoons of oil over high heat. Splitter whole red chilies and cumin seeds till dark.
  6. Add spice mixture, salt and pepper; fry until oil starts to separate from the spices. 
  7. Transfer the fish slices into the spice mixture and gently stir fry for 5-8 minutes, or until the slices are fully coated with spices. 
  8. Add chopped scallions and stir for a minute or so.  Serve with rice, accompanied with tomato achar.