Devilled Fish

Ingredients

• 500g firm fish fillet (tuna or kingfish), cut into 4cm cubes
• 1/2 tsp turmeric powder
• 1/2 tsp salt, plus more to taste
• 1 tbsp lime juice
• 1 tsp ginger-garlic paste
• 3 tbsp cornflour
• Vegetable oil, for deep-frying
• 2 medium onions, cut into thick wedges
• 4 cloves garlic, chopped
• 1-inch piece ginger, julienned
• 1 green bell pepper, cut into chunks
• 1 red bell pepper, cut into chunks
• 3 green chilies, slit lengthwise
• 1 large tomato, cut into wedges
• 4 tbsp tomato ketchup
• 1 tbsp soy sauce
• 1 tbsp vinegar
• 1 tsp sugar
• 1 tsp chili flakes
• Black pepper, to taste

Before you cook

• Cut the fish into 4cm cubes and pat dry with paper towel.
• In a bowl, mix the fish cubes with turmeric, salt, lime juice, and ginger-garlic paste, then set aside to marinate for 20 minutes.
• Cut the onions into thick wedges, cut the bell peppers into chunks, cut the tomato into wedges, and slit the green chilies lengthwise.
• Chop the garlic and julienne the ginger for the stir-fry.
• In a small bowl, stir together the ketchup, soy sauce, vinegar, sugar, and chili flakes to make the sauce.

Steps

1. Toss the marinated fish cubes in the cornflour until evenly coated on all sides.
2. Heat oil for deep-frying in a wok or deep pan to 180°C (350°F).
3. Fry the fish cubes in batches for 3 to 4 minutes until golden and crisp, then lift out and drain on paper towel.
4. Pour off most of the frying oil, leaving about 2 tablespoons in the wok, and reheat over high heat.
5. Add the chopped garlic and julienned ginger and stir-fry for 30 seconds until fragrant.
6. Add the onion wedges and slit green chilies and stir-fry for 2 minutes until the onion softens but still has bite.
7. Add the bell pepper chunks and stir-fry for 2 minutes.
8. Pour in the ketchup sauce mixture and stir to coat the vegetables evenly.
9. Add the tomato wedges and toss for 1 minute.
10. Add the fried fish cubes and toss gently for 1 to 2 minutes until every piece is coated in the sauce.
11. Season with salt and pepper to taste and serve hot with steamed rice.