Fish in Spicy White Sauce is one of those recipes that looks fancy but is actually simple to make. I first tried this dish at my mom’s house and fell in love with how the mild, flaky fish pairs with the creamy sauce. The heat from the green chilies isn’t overwhelming – it just adds the right amount of warmth to complement the fish.
About the Recipe
This recipe strikes the perfect balance between comfort food and elegant dining. The white sauce starts with a simple flour base but gets exciting with green chilies, garlic, and fresh coriander. The fish stays tender and juicy while soaking up all the flavors. It’s fancy enough for guests but easy enough for a regular weekday dinner.
Why You’ll Love This Recipe
The sauce is the star here – it’s creamy but not heavy, spicy but not burning hot. You’ll love how the fish stays moist and flaky. The cherry tomatoes burst with sweetness that cuts through the richness. Best of all, you don’t need any special skills or equipment – just basic pantry items and fresh ingredients.
Fish in Spicy White Sauce
Cooking Tips
– Don’t overcook the fish – it’s done when it flakes easily
– Keep stirring the flour mixture to avoid lumps
– Let the sauce cool slightly before adding the egg mixture to prevent curdling
– Use fresh green chilies for the best flavor
– Pat the fish dry before cooking for better results
Serving and Storing Suggestions
Serves 4-6 people. Total prep and cooking time: 45 minutes. Serve hot with rice or crusty bread. Leftovers keep well in the fridge for up to 2 days – reheat gently to prevent the sauce from breaking.
Similar Recipes
- Creamy Garlic Fish
- Spicy Fish Curry
- White Wine Fish Sauce
- Herb-crusted Fish Fillets
Nutrient Benefits
Fish provides lean protein and healthy omega-3 fatty acids. Fresh herbs like coriander offer vitamins A and K. Garlic brings immune-boosting compounds, while green chilies pack vitamin C. This dish combines nutrition with great taste.
Fish in Spicy White Sauce
Ingredients
- 450 gms Pomfret or Indian Salmon (cut in slices of 2 cm thick)
- 2 Onions (finely cliced)
- 2 tbsp Fresh Coriander (finely chopped)
- 3 Green Chillies (finely chopped)
- 1 Green Chilli (slit)
- 6 cloves Garlic (finely chopped)
- 1/4 tsp Cumin Seed Powder
- 2 tbsp Flour
- 2 1/4 tsp Salt
- 6 Cherry Tomatoes
- 2 cups Water
- 3 tbsp Vegetable Oil
Blend together in a bowl:
- 1 tbsp Vinegar
- 1 tbsp Worcestershire
- 1 Egg
- 1/2 tbsp Sugar
Instructions
- In a pan, heat oil and fry onion till soft and yellow. Drain excess oil.
- Add coriander, chopped green chillies, slit green chilli, garlic and cumin seeds.
- Blend well and cook on low heat for 5 minutes.
- Add flour and blend to a smooth paste, then add water gradually and mix well.
- Bring mixture to the boil, add 1 tsp salt and simmer, covered, on low heat for 10 minutes.
- Add slices of fish, tomaotes and 1 1/4 tsp salt and continue cooking till fish is cooked.
- Let fish cool then add mixture of vinegar, worcestershire sauce, sugar and egg.
- Tilt pan to allow mixture to flow evenly over fish.
- Place pan again on heat and cook 5 minutes longer before serving.
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Frequently Asked Questions
Can I use different types of fish?
Yes. Any firm white fish works well. Just adjust cooking time based on thickness. Cod, halibut, or sea bass are great options. Watch for doneness – fish should flake easily with a fork.
Is this dish very spicy?
The heat level is moderate. You can adjust it by changing the number of green chilies. Remove the seeds for less heat, or use mild chilies if you prefer a gentler kick.
Can I make this ahead of time?
While best served fresh, you can prepare the sauce ahead. Reheat gently and add the fish just before serving. This keeps the fish texture perfect and sauce smooth.
