2 hours 20 mins
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1/2 kg - fresh bass or salmon
6 - garlic clove
3 - onions
3 tbsp - ginger
3 - green chilli; cut into pieces
2-3 - green and red bell peppers, sliced into pieces
1 big - jalapeno peppers, sliced into pieces
2 - tomatoes, sliced into pieces
1 tsp - Thai or Chinese chilli paste
4 tbsp - Thai or Chinese chilli oil (to cook the fish slices)
Salt to taste
1 tsp - sugar
2-3 tsp - corn starch
How to Make Chilli Salmon
Marinate the fish pieces in a little vinegar and ginger paste for about 2 hrs.
Then fry the fish slices in a little oil till they are a little brown.
Take care not to break the pieces.
Then in a wok or a frying pan heat the Thai/Chinese chilli oil over medium heat.
Then saute the garlic cloves, the onions, the ginger paste, the green chillies, the jalapeno peppers, the bell peppers & the tomato slices.
Saute for several mins over low-medium heat.
Then add the fish slices, the Thai/Chinese chilli paste, sugar, and salt.
Saute further and lower the heat.
Keep the wok or the pan covered as you cook.
When the vegetables become soft, dilute the corn starch in a little water (about quarter of a cup) and add to the dish.
Stir for 4-5 minutes more.
Serve hot with fine rice.
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