Fish in Spicy Sauce became a regular in my kitchen after I tasted something similar at a friend’s place during a winter dinner. She served it with plain rice and the contrast between the tender fish and that punchy sauce made me want to recreate it. I like how the mushrooms add a meaty bite without making the dish feel heavy.
The sherry and ginger marinade is quick but it does enough to take the fishy edge off, which matters when you are working with something fresh from the market. This is not a complicated recipe but the timing needs attention because you are juggling a few pans.
About the Recipe
The ingredients here are easy to find except maybe the dried black mushrooms, but most Indian stores stock them now. The whole process takes about 45 minutes from start to finish. I make this when I want something lighter than a curry but still full of flavour. The fish steeps rather than boils so you do not need to watch it constantly. The sauce comes together fast once you mix the ingredients in advance.
Why you will love this recipe
The two-stage cooking method means you get soft, flaky fish without the risk of it falling apart in a bubbling sauce. Frying it first gives the skin a bit of colour, then the hot stock finishes the job gently. The sauce has that savoury-sweet balance from the soya and sugar, and the Worcestershire sauce adds a deep note that plain soy cannot give.
The mushrooms, ginger and chilli on top are stir-fried separately so they stay crisp and sharp. That texture contrast keeps each bite interesting without needing many side dishes.
Fish in Spicy Sauce
Cooking Tips
The fish can stick to the pan if you move it too early. Let it sit undisturbed for at least two minutes on each side before flipping. When you pour the hot stock over the fish, make sure it is actually boiling or the steeping will take much longer and the fish will sit in lukewarm liquid. The sauce can turn gluey if you simmer it too hard once you add the cornflour.
Keep the heat low and stir often. If the sauce thickens too much, add a tablespoon of water and stir it through.
Top Tips
- Use a firm white fish like pomfret or sea bass that holds its shape during frying and steeping.
- Soak the mushrooms in hot water for at least 20 minutes so they soften completely before you shred them.
- Mix the sauce ingredients in a bowl before you start cooking so you can pour it in quickly when needed.
- Drain the fish liquid into the sauce bowl carefully so you do not splash hot liquid everywhere.
- If you do not have sherry, use rice wine or even a dry white wine instead.
Serving and Storing Suggestions
This serves three to four people depending on portion size. It takes about 15 minutes of prep and 30 minutes of cooking. Serve it hot with steamed rice or noodles. The sauce soaks into rice nicely.
Store leftovers in an airtight container in the fridge for up to two days. Reheat gently on the stove with a splash of water because the sauce thickens as it sits. The fish texture will soften further after storing so it is best eaten fresh.
Similar Recipes
- Steamed Fish with Ginger and Scallions
- Sichuan Style Fish in Chilli Oil
- Braised Fish in Black Bean Sauce
- Thai Style Fish with Tamarind Sauce
Nutrient Benefits
Fish provides lean protein and omega-3 fatty acids which support heart health. Ginger aids digestion and has anti-inflammatory properties. Mushrooms add B vitamins and selenium. The sauce does add some sodium from the soya and Worcestershire sauce but you can reduce those slightly if needed. This is a lighter dish compared to fried or heavily creamed fish preparations, especially since the fish steeps rather than sits in oil.
Fish in Spicy Sauce
Ingredients
- 500 gms Fish
- 6 Black Mushrooms (dried and soaked in hot water)
- 1 Onion (shredded)
- 1 tbsp Sherry
- 3 inch Ginger (shredded)
- 1 Fresh Red Chilli (shredded)
- 4 cups Fish Stock
- 1 tsp Sesame Oil
- 2 tbsp Oil
For Sauce:
- 1 1/2 tbsp Soya Sauce
- 1 1/2 tbsp Worcestershire Sauce
- 2 tsp Tomato Sauce
- 1/2 tsp Cornflour
- 1/4 tsp Pepper
- 1 tbsp Sugar
- Salt as per taste
Instructions
- Clean the fish and cut in halves, lengthwise.
- Heat the oil in a frying pan and fry the fish gently, turning over once.
- Arrange on a serving plate with the fleshy side up.
- Top with half the shredded ginger and onion.
- Sprinkle sherry on the fish and leave to marinate for 15 minutes.
- Mix the sauce ingredients in a bowl.
- Drain the mushrooms, cut off the stems and shred them.
- Heat the stock and add the sesame oil.
- When it begins to boil, pour on the fish and leave for 15 minutes.
- Stir-fry the mushrooms for 5 minutes.
- Add the rest of the ginger and chillies.
- Stir-fry for another 3 minutes.
- Drain the liquid from the fish into the bowl in which the sauce has been mixed.
- Sprinle the mushrooms, ginger and chillies on fish.
- Pour the sauce in a pan and simmer.
- When thick, pour it over the fish.
- Garnish with coriander leaves.
- Serve.
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Frequently Asked Questions
Can I use frozen fish for this recipe?
Yes, but thaw it completely and pat it very dry with paper towels before frying or it will release too much water and the oil will splatter badly.
My sauce turned out too thin even after simmering. What went wrong?
The cornflour needs a minute or two of gentle heat to activate and thicken the sauce. If it is still thin, mix another quarter teaspoon of cornflour with a tablespoon of cold water and stir it in, then simmer for another minute.
The fish broke apart when I tried to flip it. How do I prevent this?
Make sure your pan is hot and the oil shimmers before you add the fish. Let it cook undisturbed for at least two minutes so a crust forms. Use a wide spatula to support the whole piece when you flip it.
Can I skip the sherry in the marinade?
You can, but the sherry cuts through the fishy smell and adds a subtle sweetness. If you skip it, add a teaspoon of lemon juice or rice vinegar instead.
How do I know when the fish is done after steeping in the stock?
The flesh should turn opaque and flake easily when you press it gently with a fork. If it still looks translucent in the center after 15 minutes, leave it in the hot stock for another five minutes.
