Friday, May 24, 2013

Szechuan Fish

Szechuan Fish

16 pieces Fish (boneless)
2 tablespoons Cornflour
½ teaspoon Pepper
1 teaspoon Garlic paste
1 teaspoon Chilli powder
1 teaspoon Soya sauce
Oil for frying
Salt to taste
For the Sauce
1 teaspoon Ginger, finely chopped
1 teaspoon Garlic, finely chopped
3 Red chillies, dried and finely chopped
¼ cup Spring onion, finely chopped
12 Mushrooms sliced
¼ cup Bell pepper, chopped
¼ tsp Pepper
A pinch of Ajinomoto
½ teaspoon Vinegar
½ cup Chicken stock
¼ cup Tomato sauce
1 teaspoon Soy sauce
½ teaspoon Sugar
¼ teaspoon Garlic chilli sauce
1 ½ tablespoon Cornflour mixed with 2 tablespoons water
2 tablespoons Oil
Salt to taste

  • Wash and clean the fish and cut into 16 pieces. Marinate the fish with soy 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, ajinomoto 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 until the sauce thickens. Serve hot with rice or noodles.