Ingredients:
- 15 pieces boneless Fish
- 2 1/2 tbsp Corn Flour / Corn Starch
- 1 1/2 tbsp Soya Sauce
- 1 1/2 tbsp Vinegar
- 3/4 cup Chicken Stock
- 3tbsp Spring Onions (chopped)
- 2 tbsp Tomato Sauce
- 1 tsp Ginger Paste
- Salt to taste
- Pepper Powder to taste
- 1 1/2 tbsp Sugar
- A pinch ajinomoto
- Oil to fry
- 2 tbsp oil
Method:
- Take 1 tbsp soya sauce, 1 tbsp corn flour, salt & pepper in a bowl and form a mixture.
- Cover fish pieces with the above mixture evenly.
- Heat oil in a wok / kadai and deep fry the fish pieces till golden brown.
- Now heat 2 tbsp oil in a separate pan and add ginger paste, onions, pepper, salt and ajinomoto. Sauté for a minute.
- Add chicken broth, remaining soya sauce and corn flour, sugar and vinegar and bring to boil.
- Dissolve corn flour in a 1/2 cup water and add to the curry stirring constantly to avoid lumps.
- Add fried fish pieces. Simmer for a minute or two.
- Serve the sweet and sour fish hot with steamed / boiled rice.