Spices and Recipes

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:

1. Take 1 tbsp soya sauce, 1 tbsp corn flour, salt & pepper in a bowl and form a mixture.
2. Cover fish pieces with the above mixture evenly.
3. Heat oil in a wok / kadai and deep fry the fish pieces till golden brown.
4. Now heat 2 tbsp oil in a separate pan and add ginger paste, onions, pepper, salt and ajinomoto. Sauté for a minute.
5. Add chicken broth, remaining soya sauce and corn flour, sugar and vinegar and bring to boil.
6. Dissolve corn flour in a 1/2 cup water and add to the curry stirring constantly to avoid lumps.
7. Add fried fish pieces. Simmer for a minute or two.
8. Serve the sweet and sour fish hot with steamed / boiled rice.

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