Air fryer recipe · Mains
Chilli Fish
Firm white fish cubes crisp up in the air fryer, then get tossed in a sharp garlic-chilli glaze. Ready in minutes and never oily.
- 20 minTotal time
- 200°CAir fryer
- 6Serves
- Non-vegetarianDiet
Nutrition per serving
- 100kcal
- 14.5 gprotein
- 6.7 gcarbs
- 1.3 gfat
- 0.5 gfibre
Per serving, about 6 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- boneless fish fillet400 g, cubed
- cornflour3 tbsp
- egg1
- garlic5 cloves, minced
- green chilli3, sliced
- capsicum1, sliced
- soy sauce1 tbsp
- vinegar1 tsp
- red chilli sauce1.5 tbsp
- spring onion2 tbsp, chopped
Method
Marinate
Toss the fish cubes gently with salt, pepper and the egg, keeping the pieces whole. Rest for 5 minutes. The egg coats each cube so the cornflour grips next, and gentle handling stops delicate fish from breaking up.
Coat
Dust the cubes with cornflour, coating each one just enough to seal it without clumping. A light, even coat crisps into a thin shell, while too much cornflour turns gluey and stops the fish from browning.
First air-fry
Arrange in a single layer with space between the pieces and air fry at 200°C for 8 minutes, shaking the basket gently once, until golden and firm. Space keeps them from sticking so each cube crisps on all sides.
Toss and finish
Mix the garlic, green chilli, soy sauce, vinegar and red chilli sauce into a thick glaze, then gently fold in the fish and capsicum. Air fry at 200°C for 3 min until the fish is opaque and flakes easily and the glaze is dry, not runny. Top with spring onion.
