Chilli Basa Fish with Vegetables

Ingredients

For the fish

• 400 g basa fish, cut into bite-sized pieces
• Salt, to taste
• 1/2 tsp black pepper powder
• 1/2 tsp red chilli powder
• 1 tsp ginger-garlic paste
• 1 tbsp corn flour
• 1 tbsp rice flour, or maida
• 1 tsp oil

For the chilli toss

• 1 tbsp oil
• 1 small onion, cut into petals
• 1/2 capsicum, diced
• 1 small carrot, diced
• 4–5 mushrooms, chopped
• 4–5 baby corn, sliced
• 2–3 garlic cloves, finely chopped
• 2 tbsp spring onion whites, chopped
• 2 tbsp spring onion greens, chopped
• 1–2 tbsp Schezwan chutney, or red chilli sauce
• 1 tbsp soy sauce
• 1 tsp vinegar
• 1 tsp tomato ketchup (optional)
• 1/4 tsp black pepper powder
• Salt, only if needed
• 2–3 tbsp water
• 1/2 tsp corn flour mixed with 2 tbsp water (optional, for thickening)

Method

1. Add the basa fish pieces to a bowl. Season with salt, black pepper, red chilli powder, ginger-garlic paste, corn flour, rice flour or maida, and a little oil.

2. Mix gently so the fish pieces are coated well. Since basa is delicate, avoid overmixing.

3. Arrange the fish pieces in the air fryer basket in a single layer. Air fry at 200°C for 10 minutes.

4. Turn the fish pieces carefully and air fry again for 5–7 minutes, or until the fish is cooked through and lightly crisp on the outside.

5. In a pan or wok, heat 1 tbsp oil. Add the chopped garlic and spring onion whites and sauté for a few seconds.

6. Add the onion petals, capsicum, carrot, mushrooms, and baby corn. Cook on high heat for 2–3 minutes so the vegetables stay slightly crunchy.

7. Add the Schezwan chutney or chilli sauce, soy sauce, vinegar, ketchup if using, black pepper, and a little water. Mix well and let the sauce turn glossy.

8. If you want a thicker coating, add the corn flour slurry and cook for a few seconds until the sauce thickens slightly.

9. Add the air-fried basa pieces and toss gently so the fish gets coated without breaking too much.

10. Finish with spring onion greens and serve hot.

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Tips: Basa is very soft, so always toss it gently. Carrot and baby corn add a nice bite, while mushrooms give the dish a juicier texture. Keep the vegetables slightly crisp for the best chilli-style taste. If you like it spicier, add more Schezwan chutney or a chopped green chilli. This tastes best served immediately.