Hakka-style Spicy Fish Curry

Ingredients

In this adaptation of Malabar Fish Curry to Hakka cuisine, we incorporate Hakka-specific ingredients and techniques. The original Indian spices are combined with Hakka flavors to create a unique fusion. The dish is spicier and has a stronger tanginess compared to the original, reflecting the bold flavors of Hakka cuisine. We alse have the original recipe for Malabar Fish Curry, so you can check it out.

• 500g (1.1 lb) white fish fillets, cut into chunks 500g (1.1 lb) white fish fillets, cut into chunks
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1-inch piece of ginger, grated 1-inch piece of ginger, grated
• 2 green chilies, slit lengthwise 2 green chilies, slit lengthwise
• 1 teaspoon Hakka chili sauce 1 teaspoon Hakka chili sauce
• 1 teaspoon soy sauce 1 teaspoon soy sauce
• 1 teaspoon vinegar 1 teaspoon vinegar
• 1 teaspoon Hakka five-spice powder 1 teaspoon Hakka five-spice powder
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon red chili powder 1 teaspoon red chili powder
• 1 cup (240ml) coconut milk 1 cup (240ml) coconut milk
• Salt to taste Salt to taste
• Fresh cilantro leaves, for garnish Fresh cilantro leaves, for garnish

Nutrition

• Calories (kcal / KJ): 280 kcal / 1172 KJ
• Fat (total, saturated): 18g, 10g
• Carbohydrates (total, sugars): 6g, 2g
• Protein: 24g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a pan over medium heat. Add the chopped onion and sauté until golden brown.
2. 2.
   Add the minced garlic, grated ginger, and slit green chilies. Sauté for another minute.
3. 3.
   In a small bowl, mix together the Hakka chili sauce, soy sauce, vinegar, Hakka five-spice powder, turmeric powder, and red chili powder to form a paste.
4. 4.
   Add the spice paste to the pan and cook for 2-3 minutes, stirring continuously.
5. 5.
   Pour in the coconut milk and bring the mixture to a simmer.
6. 6.
   Gently add the fish chunks to the pan and season with salt. Cook for 8-10 minutes, or until the fish is cooked through and flakes easily.
7. 7.
   Garnish with fresh cilantro leaves.
8. 8.
   Serve the Hakka-style Spicy Fish Curry hot with steamed rice or noodles.

Treat your ingredients with care...

• Fish — Ensure the fish is fresh and of high quality to enhance the flavor of the dish.
• Hakka five-spice powder — If you can't find Hakka five-spice powder, you can make your own by combining equal parts of ground star anise, cloves, fennel seeds, Sichuan peppercorns, and cinnamon.

Tips & Tricks

• For an extra kick of heat, add more Hakka chili sauce or fresh red chilies.
• Adjust the spiciness and tanginess according to your preference by increasing or decreasing the amount of chili sauce and vinegar.
• Marinate the fish in the spice paste for 30 minutes before cooking for enhanced flavor.
• Garnish with a squeeze of lime juice for a burst of freshness.
• Leftovers can be refrigerated and enjoyed the next day, allowing the flavors to further develop.

Serving advice

Serve the Hakka-style Spicy Fish Curry with steamed rice or Hakka-style noodles for a complete and satisfying meal. Accompany it with a side of pickled vegetables or a fresh cucumber salad to balance the spiciness.

Presentation advice

Present the Hakka-style Spicy Fish Curry in a vibrant serving dish, garnished with fresh cilantro leaves. The rich red color of the curry will be visually appealing. Serve it with a side of steamed rice or noodles, and place a lime wedge on the side for an attractive touch.