Fish Chilli
Delicate fish, bold drama
Get directions ↗ · 2 min walk from Grand Mercure
Last orders 30 minutes before closing
Dine-in · takeaway · delivery via GrabFood and LINE MAN
Frequently Asked Questions
What kind of fish is used?
We typically use firm white fish like Basa or Tilapia, which holds up well in the wok.
Are there any bones?
No, we use completely boneless fillets for this preparation.
Does the fish fall apart in the wok?
The light batter protects the delicate fish, allowing it to stay intact while absorbing the sauce.
How spicy is the dish?
It is quite spicy and tangy, similar to our traditional Chilli Chicken.
Is it heavily sauced?
As a starter, it is served semi-dry so the fish retains some of its crispy texture.
About Fish Chilli
Fish chilli is an Indo-Chinese dish, not a traditional Indian one. The Indo-Chinese style was created by the small Chinese community of Kolkata, who adapted Cantonese cooking to Indian tastes, leaning on soy sauce, vinegar, garlic and green chilli. Fish chilli applies that hybrid template to fish and is eaten as a starter rather than a curry, so it belongs to this Indian-Chinese tradition rather than to North Indian cooking.
We use boneless white fish fillets, dipped in a soy-and-cornflour batter and fried, then wok-tossed with onion, capsicum and green chilli in a sauce of soy and vinegar. The light batter keeps the delicate fish intact through the toss while letting it take on the sauce. The spice elements are ground fresh in the kitchen each morning rather than taken from a packet. The fish is bought daily from Makro, so it is never frozen, and although the dish uses Chinese-style sauces, the kitchen is halal-friendly with no pork on the premises and no alcohol in the cooking. Our Uttarakhand-trained chef will adjust the chilli for you.
It is hot and tangy, the soy and vinegar sharp against the fried fish, with the bite of green chilli and the crunch of capsicum, much like our Chilli Chicken. As a starter it is served semi-dry by default so the fish keeps some of its crisp edge; a wetter, gravy version can be made on request, so tell your server which you prefer. This is a different dish from our coastal Fish Curry and North Indian Fish Masala.
Serve it hot as a shared starter, or pair the gravy version with fried rice or hakka noodles for a fuller Indo-Chinese plate.
The dining room seats 30-40 across two styles — standard tables and Dastarkhan-style floor seating. Quiet on weekday lunches, busy from 7 PM. Visit BHARAT →
See also: the Chinese menu · best Indian food in Bangkok · halal Indian food in Bangkok · order for delivery.