Meen Muzhuvanode (Whole Fish with Chinese Sauce)

Ingredients for Meen Muzhuvanode (Whole Fish with Chinese Sauce):

1. Fish (whole) – 1 kg 

2. Chilli powder – 2 teaspoons 

    Pepper powder – 1 teaspoon 

    Salt – To taste 

    Soy sauce – 4 teaspoons 

3. Oil – ½ cup (for frying) 

4. Dried red chillies – 6 

5. Onion (finely chopped) – 2 cups 

    Garlic (chopped) – 16 cloves 

    Ginger (chopped) – 1 teaspoon 

    Tomato flesh (finely chopped) – ½ cup 

    Tomato sauce – ¼ cup 

    Chilli powder – 1 teaspoon 

6. Fish stock – 1 cup 

    Vinegar – 2 teaspoons 

    Salt – To taste 

7. Capsicum (finely chopped) – ½ cup 

   Celery (finely chopped) – 2 teaspoons 

How to prepare Meen Muzhuvanode (Whole Fish with Chinese Sauce)?

1. Clean and pat dry the fish. 

2. Grind chilli powder, pepper powder, salt, and soy sauce into a paste. Apply it to the fish and let it marinate for two hours. 

3. Heat oil in a pan and fry the fish on both sides until cooked. Transfer it to a serving plate. 

4. Strain the remaining oil and use it to fry dried red chillies. Crush and set aside. 

5. In the same oil, sauté onion, garlic, ginger, tomato flesh, tomato sauce, and chilli powder in order. 

6. Once the oil separates, add fish stock, vinegar, and salt. Stir well. 

7. When the sauce thickens, add capsicum and celery. Sauté briefly and pour the hot mixture over the fried fish. 

8. Also add crushed & fried chillies. Serve immediately. 

Fish Stock Preparation: Boil fish bones and scraps in water to extract the stock. 

Courtesy: Vanitha Magazine, March 1-14, 2025

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