Ingredients
- • Fish fillets 500 gms.
- • Stock ½ cup
- • Tomato 1 no.
- • Wine paste 30 gms.
- • Sherry 2 tbsps.
- • Onion(chopped) 1 no.
- • Capsicum 1 no.
- • Spring onions(chopped fine) 2 no.
- • Ginger(sliced thinly) 1 tbsp.
- • Cornflour 1 tbsp.
- • Water ¼ cup
- • Sugar ½ tsp.
- • Soya sauce ½ tsp.
- • White pepper ¼ tsp.
- • Green chili(chopped fine) 1 no.
- • Oil for deep frying
- • Salt and pepper to taste
- • FOR THE WINE PASTE:
- • Dry sherry 4 tbsps.
- • Onion(chopped) 1 no.
- • Tomato puree 2 tbsps.
- • Toffu 25 gms.
- • Brandy 1 tbsp.
- • Orange peel(chopped) 2 tsps.
- • Brown sugar 2 tsps.
- • Rice powder 2 tsps.
- • Ginger(grated) 1 tsp.
- • Garlic(crushed) 2 flakes
Instructions
- 1.Deseed tomato and capsicum and finely slice them lenghtwise. Keep aside.
- 2.Rub fish fillet with salt, half the sherry and half the wine paste. Marinate for one hour.
- 3.Heat oil in a saucepan and deep fry the fish until pale golden in colour. Drain on an absorbent kitchen paper.
- 3.Heat again 1 tbsp. of oil in a saucepan, saute onion and ginger for 2 minutes and add the remaining sherry, sugar, wine paste, soya sauce, capsicum and tomatoes. Stir well add the stock and cook for 5 minutes.
- 4.Dissolve the corn flour in ¼ cup water and add to the above mixture. Stir well remove from heat as the sauce begins to thicken.
- 5.Place the fried fish in a serving dish and pour the sauce over the fish.
- 6.Garnish with spring onins and chilies.
- To make wine paste:
- 1.Blend all the ingredients in a liquidiser.
- 2.Place the mixture in a saucepan over low heat and keep stirring constantly, till almost dry.
- 3.Store in a airtight jar in a refrigerater.
