Szechuan Fish

INGREDIENTS:

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

DIRECTIONS:

• 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.