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Szechuan Fish
By : Method
- Wash and clean the fish and cut into 16 pieces.
- Marinate the fish with soya sauce, cornflour, pepper, chilli powder, ginger-garlic paste, and salt.
- In a pan heat the oil and deep fry the marinated fish and set aside.
- Heat oil in a wok and fry the ginger, garlic and red chillies for a minute.
- Add the vegetables, pepper, ajinomotto and salt and continue to stir fry.
- To prepare the sauce: bring the rest of the ingredients except the cornflour to a boil and pour over the fish and vegetable mixture.
- Add the cornflour mixed with water and stir continuously till the sauce thickens.
- Serve hot with rice or noodles.
Ingredients:
16 pieces - fish, boneless
2 tbsp - cornflour
� tsp - pepper
1 tsp - garlic paste
1 tsp - chilli powder
1 tsp - soya sauce
oil for frying as required
salt as required
16 pieces - fish, boneless
2 tbsp - cornflour
� tsp - pepper
1 tsp - garlic paste
1 tsp - chilli powder
1 tsp - soya sauce
oil for frying as required
salt as required
For the Sauce:
1 tsp - ginger, finely chopped
1 tsp - garlic, finely chopped
3 nos - red chilles, dried and finely chopped
� cup - spring onion, finely chopped
12 nos - mushrooms, sliced
� cup - capsicum, chopped, � tsp. pepper
� tsp - vinegar
� cup - chicken stock
� cup - tomato sauce
1 tsp - soya sauce
� tsp - sugar
� tsp - garlic chilli sauce
1 � tbsp - cornflour mixed with 2 tbsp - water
2 tbsps - oil
ajinomotto as required
salt as required
RECIPES BY REHANA KHAMBATY
