Schezwan Fish

Schezwan Fish

Ingredients

1 kg Basa fish filets cut into chunks

1 egg, beaten

½ cup flour

2 tbsp soy sauce

¼ tsp black pepper powder

2-3 garlic flakes, chopped finely                       

1” piece ginger, chopped finely

2 spring onions, thinly sliced

1 tsp corn flour

6-7 dry red chilies

2 tbsp vinegar

¼ tsp ajino moto (MSG)

1 tsp sesame oil

vegetable oil

Directions

Marinate the fish pieces with 1 tbsp soy sauce, black pepper powder and beaten egg for ½ an hour. Soak dry red chillies in warm water. When they have hydrated, remove some of the seeds and grind it to a paste in a blender using vinegar. Keep the paste aside. Prepare a slurry with corn starch and some water and keep aside. In a wok heat about 4 tbsp vegetable oil. Take each piece of fish and coat it in flour and fry it the hot oil till golden brown on both sides. Remove and set aside. In the same wok add a teaspoon of sesame oil and some more vegetable oil. Add the chopped ginger garlic and stir fry for 2-3 seconds. Add about 2-3 tablespoon of the red chili paste (depending on how spicy you like it, you can store the rest of the paste in a container in the fridge) and stir fry for a few seconds. Now add the white part of the spring onions and stir fry. Add soy sauce, ajino moto and the corn flour slurry and stir. When the gravy thickens, add the fried fish pieces gently to the wok and mix. Check seasoning. Garnish with the green leaves of the spring onions.