Shangri la Fish

• fish 1 kg cut in to 2' pices
• Oil – for deep frying
For the batter:
• All-purpose Flour – 5 Tbsp
• Corn Starch – 3 Tbsp
• Salt – 1/4 tsp
• Black Pepper – 1/4 tsp
• Water – 1/4 cup plus 2 Tbsp
For the sauce:
• Oil – 1 Tbsp
• Green Chilies – to taste, cut diagonally
• Garlic – 3 large cloves, chopped finely
• Ketchup – 2 Tbsp
• Red Chili Sauce – 2 Tbsp or to taste
• Soy Sauce – 4 tsp or to taste
• White Vinegar – 2 tsp
• Water – 4 Tbsp
• Corn Starch – 2 tsp
For serving
• steam rice or
• fries and boiled sizlers vegatables.

METHOD:

1. Heat Oil in a medium non-stick pan.
2. Add Green Chilies and Garlic and cook until Garlic are light brown.
3. Add Ketchup and Red Chili Sauce and cook until Oil starts to separate from mixture.
4. Add Soy Sauce and Vinegar and mix well.
5. Mix 2 tsp Corn Starch with 4 Tbsp Water and add it to the pan. Cook for 1-2 minutes until sauce starts to thicken.
6. Keep sauce aside.
7. To make batter, add All-purpose flour, Corn Starch, Salt, Black Pepper and Water to a small bowl. Mix until there are no lumps.
8. Coat fish pieces well with batter and deep fry .
9. Finish frying all of the fish and add it to the pan with the sauce.
10. Serve immediately.