Chili Fish

Ingredients:-

4 Tilapia fillet, cubed

Oil for deep frying

1 tbsp chopped ginger-garlic

1/2 onion, cubed

1/4 cup capsicums, cubed (green, yellow, red)

1/4 cup finely chopped green spring onions (optional)

1 -2 tsp of chili sauce and soy sauce

For Tilapia Fillet Marination :-

2 tbsp cornflour/cornstarch diluted in water

2 tsp soy sauce

2 tsp plain vinegar

1/2 tsp green chili sauce

1/2 tsp white pepper powder

1tsp ginger-garlic paste

salt to taste

Preparation:-

* Gently marinate the tilapia fillet cubes with ginger garlic paste, white pepper pwd and keep it aside.

*  In a small bowl take 2 tbsp cornflour, soy sauce, chili sauce, water and mix thoroughly. This mixture is used to coat the fillet cubes and then deep fried. Keep them aside once you have deep fried the paneer.

Method:-

1. Heat 2-3 tbsp of oil in a wok (kadhai).

2. Add the chopped ginger-garlic and sauté on high flame for about 30 secs.

3. Add the cubed onions and capsicum.

4. Stir fry on high flame for 2 minutes.

5. Add Ching's green chili sauce, vinegar and soy sauce and sauté.

6. Add the fried tilapia fillet cubes and toss for a minute on high flame.

7. Add the remaining cornflour water from the bowl on high flame, tossing the contents for 2 minutes. 

8. Consistency changes once you add the diluted cornflour. The gravy will becomes a little thicker due to cornflour.

9. Garnish with chopped spring onion greens and serve hot.