Units Scale

2 lbs. trout fillets (traditional choice), or your preferred type of fish fillets, cut into 1-inch slices
1 cup onion, chopped
1 tablespoon garlic, chopped
1 tablespoon ginger, chopped
1 tablespoon chili paste with black beans (preferred) or standard Chinese chili paste
2 tablespoons soy sauce
1 teaspoon turmeric
2 tablespoons wildflower honey
5 dried red chilies
1 teaspoon cumin seeds
1 cup scallions, cut into 1-in length
4 tablespoons cooking oil
Oil for deep frying
Salt and Pepper
Marinade:
1 tablespoon freshly ground cumin powder
1 teaspoon turmeric
1/2 teaspoon freshly ground timur (Sichuan pepper)
2 tablespoons wildflower honey
2 tablespoons molasses
1 tablespoon Chinese chili paste with black beans (preferred) or regular chili paste
1 1/2 tablespoons garlic paste
1 1/2 tablespoons ginger paste
1/4 teaspoon asafetida
1 tablespoon cornstarch
2 tablespoons cooking oil
Salt and Pepper

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In a blender, process all marinade ingredients into a smooth paste. In a large bowl, pour the marinade over the fish slices. Mix well, cover, and let marinate for at least four hours. After marinating, drain the marinade and pat-dry the fish pieces.
Heat frying oil to 360 degrees Fahrenheit. Dip fish pieces into oil and fry until crispy. Reserve fried fish slices in a large plate.
In a blender, process chopped onion, garlic, ginger, chili paste, soy sauce, turmeric, and honey into a smooth paste.
In a non-stick sauté pan, heat four tablespoons of oil over high heat. Sauté whole red chilies and cumin seeds till dark. Add spice paste, salt and pepper; fry until oil starts to separate from the paste.
Transfer the fish slices into the spice mixture and gently stir fry for 5-8 minutes, or until the slices are fully coated with spices. Add chopped scallions and stir for a minute or so. Serve with rice, accompanied with tomato achaar.