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By : Shyamolika
Marinate the fish pieces in a little vinegar and ginger paste for about 2 hrs.
Then fry the fish slices in a little oil till they are a little brown. Take care not to break the pieces. Keep aside.
Then in a wok or a frying pan heat the Thai/Chinese Chilli oil in medium heat. Then saute the garlic cloves, the onions, the ginger paste, the green chillies, the jalapeno peppers, the bell peppers & the tomato slices. Saute for several minutes in low-medium heat.
Then add the fish slices, the Thai/Chinese chilli paste, sugar, and salt.
Saute further and lower the heat. Keep the wok or the pan covered as you cook. When the vegetables become soft, dilute the corn starch in a little water (about quarter of a cup) and add to the dish. Stir for 4-5 minutes more.
Serve hot with fine rice.
Fresh Bass (diced into mid-size pieces)(You can also use fresh Salmon)
Garlic (fresh garlic sliced into very small pieces; use about 6 mid-size garlic cloves)
Onions (2-3 onions)
Ginger (use paste; about 2-3 tablespoon)
Green Chilly (2-3; cut into pieces)
Green and red bell peppers (2-3; sliced into pieces)
Jalapeno peppers (fresh) (about 1 big; sliced into pieces)
Tomatoes (2 tomatoes, sliced into pieces)
Thai or Chinese Chilli paste (about 1 teaspoon or more, depending on
taste)
Thai or Chinese Chilli Oil (to cook the fish slices; use about 3-4
tablespoonful)
Salt (to taste)
Sugar (Just a sprinkle; about 1 teaspoon)
Corn Starch (about 2-3 tea spoons)
