Fish (boneless)  16 pieces
Cornflour 2 tbsps.
Pepper ½ tsp.
Garlic paste  1 tsp.
Chili powder 1 tsp.
Soya sauce 1 tsp.
Oil for frying  As required
Salt As required

For the Sauce  
Ginger, finely chopped  1 tsp.
Garlic, finely chopped  1 tsp.
Red chilies, dried and finely chopped 3 nos.
Spring onion, finely chopped ¼ cup
Mushrooms sliced  12 nos.
Capsicum, chopped ¼ cup
Pepper ¼ tsp
Ajinomoto As required
Vinegar ½ tsp.
Chicken stock  ½  cup
Tomato sauce  ¼ cup
Soy sauce  1 tsp.
Sugar ½  tsp.
Garlic chili sauce  ¼ tsp.
Cornflour mixed with 2 tbsp. water 1 ½  tbsp.
Oil 2 tbsps.
Salt As required

1.Wash and clean the fish and cut into 16 pieces.
2.Marinate the fish with soy sauce, cornflour, pepper, chili powder ginger-garlic paste, and salt.

3.In a pan heat the oil and deep fry the marinated fish and set aside.

4.Heat oil in a wok and fry the ginger, garlic and red chilies for a minute.

5.Add the vegetables, pepper, ajinomoto and salt and continue to stirfry.

6.To prepare the sauce, Bring the rest of the ingredients except the cornflour to a boil and pour over the fish and vegetable mixture.

7.Add the cornflour mixed with water and stir continuously till the sauce thickens.

8. Serve hot with rice or noodles

» Chicken Lollipop
» Sweet and Sour Spareribs
» Skillet Sweet and Sour Chicken
» Prawns In Chili Sauce (Shrimp)
» Vegetable HongKong with Steam Rice
» Chinese Meatball Soup
» Chicken Manchurian
» Siomai Soup
» Chinese Doughnuts
» Chinese Squidballs
» Shanghai Fried Rice
» Chili Chicken
» kung pao chicken
» Braised Beef (Shanxi style)
» Pork Dim Sum