Ingredients

• 16 pieces fish, boneless
• 2 tbsp - corn flour
• 1.5 tsp - pepper
• 1 tsp - garlic paste
• 1 tsp - chilli powder
• 1 tsp - soya sauce
• oil for frying as required
• salt as required
• For the Sauce:
• 1 tsp - ginger, finely chopped
• 1 tsp - garlic, finely chopped
• 3 nos red chilles, dried and finely chopped
• 1.5 cup - spring onion, finely chopped
• 12 nos - mushrooms, sliced
• 1.5 cup - capsicum, chopped
• 1.5 tsp. pepper
• 1.5 tsp - vinegar
• 1.5 cup - chicken stock
• 1.5 cup - tomato sauce
• 1 tsp - soya sauce1.5 tsp - sugar
• 1.5 tsp - garlic chilli sauce
• 1 1.5 tbsp - corn flour mixed with 2 tbsp - water
• 2 tbsps - oil
• ajinomotto as required
• salt as required

How to Make Szechuan Fish

• Wash and clean the fish
• Cut the fish into 16 pieces.
• Marinate the fish with soya sauce, corn flour, pepper, chilli powder, ginger-garlic paste, and salt.
• In a pan heat the oil and deep fry the marinated fish and set aside.
• Heat oil in a wok and fry the ginger, garlic and red chillies for a minute.
• Add the vegetables, pepper, ajinomoto and salt and continue to stir fry.
• To prepare the sauce:
• Bring the rest of the ingredients except the corn flour to boil and pour over the fish and vegetable mixture.
• Add the corn flour mixed with water and stir continuously till the sauce thickens.
• Serve hot with rice or noodles.