Ingredients:

• 1 kg – fish
• 4 tbsps – Corn flour
• 3 tsp – pepper
• 2 tsp – Garlic paste
• 2 tsp – chilli powder
• 2 tsp – soya sauce
• Oil for frying
• Salt to taste
• For Sauce:
• 2 tsp – ginger, finely chopped
• 2 tsp – garlic, finely chopped
• 3 red chillies, dried and finely chopped
• 1.5 cup – spring onion, finely chopped
• 12 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 sauce
• 1.5 tsp – Sugar
• 1.5 tsp – Garlic chilli sauce
• 1.5 tbsp – Corn flour mixed with 2 tbsp – water
• 2 tbsp – oil
• Ajinomoto as required
• Salt to taste

Method:

1. Wash and cut the fish into small pieces.
2. Marinate the fish with soya sauce, corn flour, pepper, chilli powder ginger-garlic paste, and salt. Keep aside for an hour.
3. In a pan, heat the oil and deep fry the marinated fish and set aside.
4. Heat oil in another wok and fry the ginger, garlic and red chillies for a minute.
5. Add the vegetables, pepper, ajinomoto and salt and continue to stir fry.
6. To prepare the sauce:
7. Bring the rest of the ingredients except the corn flour to a boil and pour over the fish and vegetable mixture.
8. Add the corn flour mixed with water and stir continuously till the sauce thickens.
9. Pour over the fish.
10. Serve hot with rice or noodles.