Fish Manchurian is the favorite dish of people who love to enjoy Chinese tangy and sweet food. Basically, the recipe is developed by Chinese people who moved to India; therefore the recipe has some Indian cooking method and Chinese seasoning as well. Now, this method is predominant all over the world.


Fish Manchurian Recipe | Tasty Fish Recipe


  • Oil – To deep fry the fish
  • Salt
  • All-Purpose Flour – ¾ cup
  • Corn Flour – ¼ cup
  • Water – as required
  • Soy Sauce – 1 tbsp.
  • Pepper – 1 tbsp.
  • Boneless Fish – 500 grams


Fish Manchurian Recipe | Tasty Fish Recipe

Sauce Ingredients:

  • Tomato Chopped – 1
  • Chopped Onion – 1
  • Ginger Garlic Paste – 1 tbsp.
  • Oil – 2 tbsp.
  • Chopped Green Chili – 2
  • Salt to taste
  • Sugar – 1 tbsp.
  • Ground Red Chili with Water – 1 tbsp.
  • Sauce of Green Chili – 1 tbsp.
  • Soy Sauce – 1 tbsp.
  • Vinegar – 1 tbsp.
  • Tomato Ketchup – 1 tbsp.
  • Water – 1/2
  • Pepper – 1 tbsp.
  • The mixture of water & Corn Flour – 1 tbsp.


For Garnishing:

  • Spring Onions
  • Cilantro
  • Coriander Leaves


Fish Manchurian Recipe | Tasty Fish Recipe

Preparation Method:

 Take a pan and pour the cooking oil. In preheated oil, add water and batter ingredients. Make a paste of all ingredients. Now, put the fish pieces and let them fry in hot oil until they get a golden color. Take a paper towel to drain the extra oil from the pieces.

To make the sauce, take oil in a pan and add garlic & ginger paste in it. After a minute, add green chilies and onions.

Fry the ingredients for one minute. Add tomatoes, sugar, and salt. Mix all the ingredients and add vinegar, ketchup, soy sauce, a paste of red chili and green chili sauce. In order to make a delicious sauce, add some water and let the mixture get boiled. Pour the slurry of cornflour and mix it well to get a thick sauce.

Add fish pieces and pepper. Toss the fried pieces with the sauce. Use spring onions, cilantro and coriander leaves for garnishing.

You can serve the delightful Fish Manchurian with noodles or rice.

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