Fish Szechuan

For Fish Szechuan
Fish fillet: 1/2 kg
Soy Sauce: 1 tablespoon
Chili Powder: 1/2 teaspoon
Black Pepper: 1/2 teaspoon
Ginger Garlic Paste: 1 teaspoon
Iodized Salt: 1/4 teaspoon
Corn Flour : 3 tablespoon
Oil: For shallow frying
For Sauce
Oil: 2 tablespoons
Garlic Crushed: 1 teaspoon
Ginger Crushed : 1 teaspoon
Green Chili finely chopped: 1 teaspoon
Dry Red Chili Whole: 4
Tomato Puree: 1/2 cup
Chili Sauce: 3-4 tablespoons
Soy Sauce: 1 tablespoon
Vinegar: 1 tablespoon
Chili Garlic Sauce: 2 tablespoons
Chicken Stock/ water: 1 cup
Iodized Salt: to taste
White Pepper: 1/2 teaspoon
Corn Flour: 1 1/2 tablespoons
Water: 3-4 tablespoons
Capsicum cubed: 1/2 cup
Spring Onion Chopped: 1/2 cup

METHOD:

For Fish

Combine all the ingredients and mix it well, except the oil. Let it marinate in the fridge for 1 hour.

Heat the oil and fry the fish fillets one at a time until golden brown. Keep aside.

For Szechuan Sauce

Heat up a wok and add oil, add garlic, ginger, green chili, and dry red chili on low heat until garlic turns golden brown.

Turn the heat high. Add tomato pure, Chilli Sauce, Soy Sauce, Vinegar, Chili Garlic Sauce, and Chicken stock/water and bring to a full boil.

Add capsicum & seasoning, Iodized Salt and white pepper. Cook for few minutes.

Whisk together cornflour and water and pour in the sauce. Cook for few minutes or until thick in consistency.

Lastly, add fried fish and cook in the sauce for a few minutes.

Garnish and serve.