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Szechwan Hot Fish

 

 

Ever since we have moved in to Indian School of Business, I have been trying to figure out a way to get fresh fish of my choice. Initially I was thrilled to see the seafood section in an online store called BigBasket. But my happiness was short lived when I found that it had no stock of the seafood we are fond of. Last week, I was pleasantly surprised to see pomfret available in the seafood section. Without wasting anytime I placed my order and was thrilled to finally get the much awaited fish in my hands. The next thought was what to prepare. It had been while since the last time I prepared seafood the Chinese way…ahem rather..the Indo-Chinese way.. 🙂

After scanning the recipes in the book My Favourite Recipes Chinese by Bhanu Ravindran, I decided to make Szechwan Hot Fish and Vegetable Fried Rice. I tweaked the recipe to suit my requirement

 

 

Szechwan Hot Fish

Source: My Favourite Recipes Chinese by Bhanu Ravindran

Szechwan Hot Fish

Ever since we have moved in to Indian School of Business, I have been trying to figure out a way to get fresh fish of my choice. Initially I was thrilled to see the seafood section in an online store called BigBasket. But my happiness was short lived when I found that it had no stock of the seafood

Ingredients
  

  • 500 grams Fish steaks
  • 1 Onion small Finely chopped
  • 1/2 tablespoon chopped garlic Finely
  • 1/2 tablespoon chopped ginger Finely
  • 1 tbsp Chili paste
  • 1/2 tablespoon Soy sauce
  • 1 tablespoon Vinegar
  • 1 tablespoon Cornflour
  • 3 tablespoons Water (mix cornflour and keep aside)
  • 3 tablespoons Spring onion Chopped
  • as required Water (I used more than a cup)
  • to taste Salt

For Marination

  • 1 teaspoon Lime juice
  • 1/2 teaspoon Pepper powder powder
  • 1/2 teaspoon Salt

Instructions
 

  • Marinate the fish with lime juice, salt and pepper powder and keep aside for 30 minutes.
  • Heat oil in a pan and shallow-fry them till golden brown on either side.
  • Drain onto an absorbent paper and keep aside.
  • Strain the oil and keep aside for further use.
  • Heat 3 tablespoons of the strained oil in a pan.
  • Add the chopped onion, garlic and ginger and saute for 10 seconds on high heat.
  • Add the chilli paste (or 1-1/2 tbsps of Kashmiri Chili powder mixed in water), ajinomotto (if using), soy sauce and vinegar and mix well.
  • Add the water and adjust the seasoning.
  • Bring the mixture to a boil.
  • Drop the fried fish into it and cook till the gravy starts to boil.
  • Add the cornflour mixture and stir well.
  • When the gravy thickens to your requirement, switch off heat and transfer to a serving plate.
  • Garnish with chopped spring onion and serve with Rice or Noodles.

Notes

 
 

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