Fried fish, in a tangy and spicy sauce. This Indo-Chinese dish can be cooked up as part of your battle to get your family to down more fish and less meat. And yes, it will be a sure hit.
Cut 1lb fish into chunks. Marinate in a tsp red chilli powder, 1/2 tsp turmeric and salt.
Heat sesame oil a wok. Add the fish pieces, toss and fry lightly. Add crushed black pepper and toss again. Let it cook.
Drain the fish pieces and into the same oil, add 1 tsp chopped garlic, 1 tsp chopped ginger and sauté well.
Add 3 onions cut into bulbs and 2 slit green chillies. Sauté again. Add 2 tbs red chilli sauce and 2 tbs soy sauce. Add the fish pieces. Stir well. Add 1/2 cup water, stir again and cook until the fish is done.
Add 1 small chopped green capsicum (Don’t overcook after you add the capsicum, or it will get soggy) Let it cook for a minute and then garnish with chopped spring onions and serve hot with fried rice or noodles.
Linda Joseph Kavalackal,
Christ & Co.
