Ingredients

• 1 large capsicum, deseeded and diced
• 1 large onion, quartered and divided into petals
• 500 gms - thick fish fillet, cut into cubes
• 1 tbsp. - chilli sauce
• 1 tbsp. - light soya sauce
• 1 tbsp. - dark soya sauce
• 1 tbsp. - vinegar
• 1/2 tsp - sugar
• 1/2 tsp - salt
• 1 tsp. ginger paste
• 4 green chillies, chopped
• 2 tbsp. - refined oil
• 1 tsp - lime juice
• 1 cup - chicken stock
• 1 tbsp. - corn flour

How to Make Chilli fish

• Marinate fish with the chilli sauce, both kinds of soyabean sauces, vinegar, sugar, salt, ginger paste and lime juice.
• Heat oil in a kerahi or skillet, preferably non-stick. Fry the green chillies till aromatic or for about 30 seconds. Add the capsicum and onion, and stir fry over high heat for 30 seconds.
• Add the fish along with its marinade. Toss for 5 mins. Add 1/2 cup stock and cook uncovered for 5 mins. By now, the fish will be done.
• Mix corn flour with the remaining stock and add, stirring well. Cook till the gravy is thick and glossy.
• Remove and garnish with more green chillies and diced capsicum.
• Serve with sauteed noodles.
• Variation: Boneless chicken nuggets can be cooked in the same way. But chicken will take 8-10 mins. extra to cook.