Thursday, January 28, 2016

Chindian Chili Flounder

Growing up in Mumbai, in the '80's, you went out to eat one of the following cuisines: Indian, Continental (all things European clubbed together), or Chinese. And all Chinese restaurants served mainstream food, targeted to the Indian palette— Chindian, or an Indo-Chinese cuisine. And it is absolutely delicious! Ingredients such as chilis were always used, onions were regular onions and not always spring onions, and cilantro was always abundant. Fried rice was always made with the long-grained Indian Basmati rice, and not the shorter-grained Asian Jasmine rice. It was simply delicious.

A commonality between Indian and Chinese foods is that it is often eaten with rice, and a sauce or gravy is needed to soak up the rice with. This is a great example of a dish to serve with rice! 

So, when Saira Malhotra had a class cooking some Chindian (also known as Indo-Chinese) foods, I was the first to sign up! She made Chili Paneer, Chili Shrimp, and Panfried Noodles with a Celery Sauce. This Chili Flounder is inspired from her Chili Paneer recipe. 

Paneer Marinade
2 cups cubed flounder (or any firm fish) / paneer / tofu / chicken / shrimp
2 teaspoons ginger garlic paste (preferably freshly ground paste)
1 tablespoon soy sauce 
1 tablespoon kecap manis
1 teaspoon cornstarch
1/2 teaspoon white pepper
Salt, to taste

1 tablespoon vegetable oil

Sauté ingredients
1 tablespoon vegetable oil.
1 large red onion (or spring onions)
3/4 teaspoon black peppers
1/2 teaspoon chili flakes
4 green chilis, chopped chunky (try and buy a variety for color)
1/2 teaspoon white sesame seeds
2 tablespoons ginger, chopped chunky
2 tablespoons garlic, chopped chunky

1 tablespoon honey
1 tablespoon soy sauce
2 tablespoons sesame oil
1 tablespoons corn flour + 1/4 cup water (make a smooth paste)
1 tablespoon rice wine vinegar
Salt, to taste


  1. Marinade the fish. Set aside for 15 minutes. 
  2. Mix the sauce ingredients in a bowl, set aside.
  3. Heat a large wok over high heat, swirl 1 tablespoon vegetable oil into the wok. Lay the fish out on the wok, and let it cook for 1 minute untouched (this will help give it a good sear). Then gently stir fry it for another 30 seconds, until almost cooked through, but not entirely. Remove from the wok onto a plate. Set aside.
  4. Heat another tablespoon of oil in the hot wok. Sauté the onions, black pepper, chili flakes on high, for one minute. Return the fish to the wok, gently stir fry it, trying not to break the fish pieces. Add the sauce ingredients and allow it to thicken. Serve immediately.
Add some Sweet Corn Chicken Soup to your Chindian repertoire! 

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