Ingredients:500gms any boneless white fish fillet, cut into 1 inch cube
1 Tsp Oil (any white oil) for cooking,
200ml Oil for deep frying
8 to 10 green chillies, deseeded and chopped in to fine strips
2 Spring Onions, chopped
1 small onion cut into large squares
4 to 5 cloves of Garlic, coarsely chopped
1 piece fresh ginger, cut into thin strips
Green Capsicum deseeded and cut into 1 inch pieces, one cup
2 Tablespoon Dark Soya Sauce
½ Teaspoon Sugar
A pinch of MSG, commonly known as aji no moto (optional)
Marinade:
2 Tablespoon Lime Juice
½ Teaspoon Salt
Freshly ground pepper
2 cloves Crushed Garlic
Batter:
½ cup Corn Flour
1 egg
Salt to taste
Corn Starch paste:
1 Tablespoon Corn Starch mix with 4 tbsp water
Tip: If it’s served as side dish to main course, retaining little gravy is recommended, if it’s served as a snack, make it dry.
1 Tsp Oil (any white oil) for cooking,
200ml Oil for deep frying
8 to 10 green chillies, deseeded and chopped in to fine strips
2 Spring Onions, chopped
1 small onion cut into large squares
4 to 5 cloves of Garlic, coarsely chopped
1 piece fresh ginger, cut into thin strips
Green Capsicum deseeded and cut into 1 inch pieces, one cup
2 Tablespoon Dark Soya Sauce
½ Teaspoon Sugar
A pinch of MSG, commonly known as aji no moto (optional)
Marinade:
2 Tablespoon Lime Juice
½ Teaspoon Salt
Freshly ground pepper
2 cloves Crushed Garlic
Batter:
½ cup Corn Flour
1 egg
Salt to taste
Corn Starch paste:
1 Tablespoon Corn Starch mix with 4 tbsp water
Instructions:
>Marinate the fish cubes with salt, lime juice, garlic paste for 15 minutes
>Prepare the batter by mixing corn flour and eggs, add little salt
>Take the fish out of the marinade, drop into the batter and deep fry, take out and keep on absorbent tissue
>Heat little oil in a frying pan, add the onion, and fry for 30 seconds
>Add garlic and ginger, fry for 30 seconds
>Add cut Chilli strips and fry for few more seconds
>Add the Capsicum
>Add a little pinch of MSG (MSG can be traded off for MSG Allergic people) (optional)
>Stir contentiously and fry for 2 minutes
>Remove from heat and keep aside
**Please note, Onion and capsicum should be crisp and not soft by over cooking**
>Now in a Wok, add little oil, bring back the fish pieces,
>Pour in the dark Soya Sauce, Oyster sauce (optional), sugar, little water and bring it to boil, cook for one minute
>Pour in the contains of the frying pan (Capsicum, Onion etc)
>Fold well and cook for 30 seconds
>Pour the Corn Starch Paste and fold fast so that the sauce thickens and oil separates out
>Sprinkle the chopped spring onions
>Serve immediately with Rice, Noodles or pass it as finger snack .
>Heat little oil in a frying pan, add the onion, and fry for 30 seconds
>Add garlic and ginger, fry for 30 seconds
>Add cut Chilli strips and fry for few more seconds
>Add the Capsicum
>Add a little pinch of MSG (MSG can be traded off for MSG Allergic people) (optional)
>Stir contentiously and fry for 2 minutes
>Remove from heat and keep aside
**Please note, Onion and capsicum should be crisp and not soft by over cooking**
>Now in a Wok, add little oil, bring back the fish pieces,
>Pour in the dark Soya Sauce, Oyster sauce (optional), sugar, little water and bring it to boil, cook for one minute
>Pour in the contains of the frying pan (Capsicum, Onion etc)
>Fold well and cook for 30 seconds
>Pour the Corn Starch Paste and fold fast so that the sauce thickens and oil separates out
>Sprinkle the chopped spring onions
>Serve immediately with Rice, Noodles or pass it as finger snack .
Note: Seasoning should be done very carefully as both the Soya and MSG are salty.
Tip: If it’s served as side dish to main course, retaining little gravy is recommended, if it’s served as a snack, make it dry.
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