![]() ![]() Which vegetables to useĪdding peppers (specifically Hungarian yellow wax/ banana peppers) and onions are a must for devilled chicken/ fish or any devilled dish. You can skip the sugar if you don’t like to add sugar. Sugar: to balance out the tanginess from ketchup and chili sauce. And Sri Lankan fish devilled looks red or dark red which is iconic for the dish. Please DO NOT use dark soy sauce, it will make the sauce look very dark and brown. If you don’t have it, just use salt instead. Light or regular Soy sauce: adds the saltiness and some umami. if you can’t find chili sauce, replace it with more ketchup. Ketchup and chili sauce: add sweet and tangy flavors to the sauce. The slurry will thicken up as it heats up. When you mix corn starch with water, make sure to use room temp or cool water. This sauce is very very simple and the ingredients I’m using can be found anywhere.Ĭorn starch: Corn starch helps to make the sauce thicker and glossy. So I highly recommend choosing a Tuna variety for this dish. ![]() first by deep frying and then stir-frying with the sauce. The reason is tuna is a firm fish and doesn’t fall apart when you cook it twice. ![]() My mom always uses either yellowfin tuna or skip jack tuna. The key to a good Sri Lankan devilled fish is a balanced sauce, good use of aromatics, and especially not overcooking fish and vegetables. It might sound complicated but trust me it’s very easy to make. and finally, you have to mix everything with vegetables and aromatics. one, you marinate the fish and then deep/shallow fry them. Devilled fish is a must-try Sri Lankan – Chinese fusion dish that is very popular and one of my favorite dishes of all time! The recipe belongs to my mom, who is well-known for making amazing devilled chicken and fish among family and friends. ![]()
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