Fish Tossed in RedSauce

Ingredients:

·         500gms of Fish Fillets

·         Ginger-garlic paste

·         Soya sauce

·         1 cup of Spring onions.

·         Oil to fry and saute

·         1 Capsicum diced.

·         Salt to taste.

·         1 egg

·         2 tbsp. corn flour

·         2 tbsp. vinegar

·         2-3 green chilies

·         Fresh Coriander leaves for Garnish

·         Schezwan base mixture or Schezwan chutney.

 

Pre-Requisites:

·         Clean and dice the peppers and capsicum.

·         Chop the spring onions and green chilies.

·         Marinade fish fillets for 30mins and freeze with ginger-garlic paste, soya sauce and salt.

·         Fish fillets should be in a room temperature

·         Prepare a batter of corn flour, salt and egg. Dip the fillets into the batter and deep fry.

·         Fried fish fillet should be kept aside.

·         Schezwan chutney: Preparation follows.

Ingredients:

1.     Red Chilies -1 cup seedless

2.     Oil -1/3 cup

3.     Minced Garlic -4 tbsp.

4.     Ginger (finely chopped) -3 tbsp.

5.     Soya Sauce -1 tsp

6.     Tomato puree  -5 tsp

7.     Sugar -1/4 tsp

8.     Salt to taste

Method:

Ø Take a cup of water, add red chilies (seeds removed) and bring it to boil.

Ø When it starts boiling, simmer and cook for 5 minutes.

Ø Filter the water and blend the chilies with needed water.

Ø Heat oil; add garlic and sauté for a few seconds.

Ø Then add ginger and sauté both ginger and garlic together until light brown.

Ø Add chili paste, soya sauce, tomato puree, sugar, salt accordingly and cook on medium flame until the sauce thickens and oozes out oil.

Ø Schezwan chutney is ready to use.

Method

1.      Heat the oil in a pan.

2.      Add green chilies, spring opinions and capsicum and peppers. Sauté for 2-3 mins.

3.      Add the fried fish fillets and cover with a lid. Cook for 3mins.

4.      Add schezwan prepared mixture/chutney to the preparation and add 1 cup of water to make it saucy.

5.      Add vinegar and toss the content and cook for 5mins with closed lid.

6.      Open the lid and stir continuously for next 2mins.

7.      Serve hot and garnish with fresh coriander leaves.