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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


  • 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


  • 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.