Trinca’s Style Chilli Fish
A restaurant‑style Indo‑Chinese chilli fish with crisp‑coated Bhetki, vibrant capsicum, and a glossy, savoury‑spicy sauce. The secret: proper wok seasoning and balanced batter for that signature wok hei flavour.
Ingredients
- Bhetki fish (boneless, medium cubes)500g
- Egg1 whole
- Salt (to taste)-
- White pepper (or black)½ tsp
- Chicken powder1 tsp
- Cornstarch3–4 tbsp
- Oil (for batter)1 tsp
- Onion (diced)1
- Capsicum (diced)1
- Garlic (chopped)1 tbsp
- Ginger (chopped)1 tbsp
- Green chillies (diagonally slit)2–3
- Soy sauce1 tbsp
- Chilli paste / Schezwan sauce1 tbsp
- Chicken powder½ tsp
- MSG (optional but authentic)a pinch
- Sugar (pinch)-
- Salt (if needed)to taste
- Cornstarch slurry (1 tsp cornstarch + 3 tbsp water)-
- Spring onions (for garnish)-
Instructions
- Marinate & Batter the Fish• In a bowl, whisk together egg, salt, white pepper, and 1 tsp chicken powder.
• Gradually add cornstarch to form a thick coating batter. Mix in 1 tsp oil to smoothen.
• Add fish pieces and coat evenly.
👉 Resting tip: Instead of freezer, keep in the fridge for 30 minutes – this gives a softer, juicier bite. - Fry the Fish• Heat oil for deep frying. Fry coated fish on medium‑high heat until light golden and crisp.
• Remove and set aside. Don’t over‑fry here – you’ll toss it later. - Wok Prep – Restaurant Trick• Heat your wok till smoking hot.
• Add oil, swirl, let it lightly smoke, then discard this oil (optional but pro‑level).
• Add fresh oil. This “seasoning the wok” creates a temporary non‑stick surface and adds wok hei flavour. - Stir‑Fry• Add oil to the hot wok.
• First add onion and capsicum – toss on high heat.
• Then add garlic, ginger, and green chillies. Stir‑fry for 1–2 minutes, keeping crunch intact. - Sauce Build• Add soy sauce and chilli paste (or Schezwan sauce).
• Add remaining ½ tsp chicken powder, MSG (if using), and a pinch of sugar.
• Toss quickly on high flame. Keep it fast – don’t let sauces burn. - Thicken• Add cornstarch slurry and cook for ~1 minute until glossy and slightly thick.
- Final Toss• Add the fried fish and toss gently to coat without breaking the pieces.
- Finish & Serve• Add spring onions, give a final toss, and serve immediately.
Chef’s Notes & Key Upgrades
Resting the battered fish in the fridge (not freezer) keeps the protein tender and the bite juicy.
The egg‑cornstarch ratio creates a light, crisp coating that doesn't turn soggy in the sauce.
Heating the wok until smoking, then discarding the first oil, replicates restaurant‑style wok hei and prevents sticking.
Onion and capsicum go first to retain crunch; garlic and ginger later to avoid burning.
Build the sauce quickly on high heat, then thicken before adding fish – this keeps the fish from turning soggy.
Video Tutorial
Watch step-by-step on Instagram
Tag: @calcuttakitchen.in
Equipment Needed
Trinca’s Style Chilli Fish
A restaurant‑style Indo‑Chinese chilli fish with crisp‑coated Bhetki, vibrant capsicum, and a glossy, savoury‑spicy sauce. The secret: proper wok seasoning and balanced batter for that signature wok hei flavour.
Ingredients
- Bhetki fish (boneless, medium cubes)500g
- Egg1 whole
- Salt (to taste)-
- White pepper (or black)½ tsp
- Chicken powder1 tsp
- Cornstarch3–4 tbsp
- Oil (for batter)1 tsp
- Onion (diced)1
- Capsicum (diced)1
- Garlic (chopped)1 tbsp
- Ginger (chopped)1 tbsp
- Green chillies (diagonally slit)2–3
- Soy sauce1 tbsp
- Chilli paste / Schezwan sauce1 tbsp
- Chicken powder½ tsp
- MSG (optional but authentic)a pinch
- Sugar (pinch)-
- Salt (if needed)to taste
- Cornstarch slurry (1 tsp cornstarch + 3 tbsp water)-
- Spring onions (for garnish)-
Instructions
- Marinate & Batter the Fish• In a bowl, whisk together egg, salt, white pepper, and 1 tsp chicken powder.
• Gradually add cornstarch to form a thick coating batter. Mix in 1 tsp oil to smoothen.
• Add fish pieces and coat evenly.
👉 Resting tip: Instead of freezer, keep in the fridge for 30 minutes – this gives a softer, juicier bite. - Fry the Fish• Heat oil for deep frying. Fry coated fish on medium‑high heat until light golden and crisp.
• Remove and set aside. Don’t over‑fry here – you’ll toss it later. - Wok Prep – Restaurant Trick• Heat your wok till smoking hot.
• Add oil, swirl, let it lightly smoke, then discard this oil (optional but pro‑level).
• Add fresh oil. This “seasoning the wok” creates a temporary non‑stick surface and adds wok hei flavour. - Stir‑Fry• Add oil to the hot wok.
• First add onion and capsicum – toss on high heat.
• Then add garlic, ginger, and green chillies. Stir‑fry for 1–2 minutes, keeping crunch intact. - Sauce Build• Add soy sauce and chilli paste (or Schezwan sauce).
• Add remaining ½ tsp chicken powder, MSG (if using), and a pinch of sugar.
• Toss quickly on high flame. Keep it fast – don’t let sauces burn. - Thicken• Add cornstarch slurry and cook for ~1 minute until glossy and slightly thick.
- Final Toss• Add the fried fish and toss gently to coat without breaking the pieces.
- Finish & Serve• Add spring onions, give a final toss, and serve immediately.
Chef’s Notes & Key Upgrades
Resting the battered fish in the fridge (not freezer) keeps the protein tender and the bite juicy.
The egg‑cornstarch ratio creates a light, crisp coating that doesn't turn soggy in the sauce.
Heating the wok until smoking, then discarding the first oil, replicates restaurant‑style wok hei and prevents sticking.
Onion and capsicum go first to retain crunch; garlic and ginger later to avoid burning.
Build the sauce quickly on high heat, then thicken before adding fish – this keeps the fish from turning soggy.
Video Tutorial
Watch step-by-step on Instagram
Tag: @calcuttakitchen.in