Ingredients
- • Fish (boneless) 16 pieces
- • Cornflour 2 tbsps.
- • Pepper ½ tsp.
- • Garlic paste 1 tsp.
- • Chili powder 1 tsp.
- • Soya sauce 1 tsp.
- • Oil for frying As required
- • Salt As required
- • For the Sauce
- • Ginger, finely chopped 1 tsp.
- • Garlic, finely chopped 1 tsp.
- • Red chilies, dried and finely chopped 3 nos.
- • Spring onion, finely chopped ¼ cup
- • Mushrooms sliced 12 nos.
- • Capsicum, chopped ¼ cup
- • Pepper ¼ tsp
- • Ajinomoto As required
- • Vinegar ½ tsp.
- • Chicken stock ½ cup
- • Tomato sauce ¼ cup
- • Soy sauce 1 tsp.
- • Sugar ½ tsp.
- • Garlic chili sauce ¼ tsp.
- • Cornflour mixed with 2 tbsp. water 1 ½ tbsp.
- • Oil 2 tbsps.
- • Salt As required
Instructions
- 1.Wash and clean the fish and cut into 16 pieces.
- 2.Marinate the fish with soy sauce, cornflour, pepper, chili powder ginger-garlic paste, and salt.
- 3.In a pan heat the oil and deep fry the marinated fish and set aside.
- 4.Heat oil in a wok and fry the ginger, garlic and red chilies for a minute.
- 5.Add the vegetables, pepper, ajinomoto and salt and continue to stirfry.
- 6.To prepare the sauce, Bring the rest of the ingredients except the cornflour to a boil and pour over the fish and vegetable mixture.
- 7.Add the cornflour mixed with water and stir continuously till the sauce thickens.
- Serve hot with rice or noodles
