Ingredients:

• 1 large capsicum, deseeded and diced
• 1 large onion, quartered and divided into petals
• 500 gms – thick fish fillet, cut into cubes
• 1 tbsp. – chilli sauce
• 1 tbsp. – light soya sauce
• 1 tbsp. – dark soya sauce
• 1 tbsp. – Vinegar
• 1/2 tsp – Sugar
• 1/2 tsp – salt
• 1 tsp. Ginger paste
• 4 green chillies, chopped
• 2 tbsp. – refined oil
• 1 tsp – Lime juice
• 1 cup – Chicken stock
• 1 tbsp. – Corn flour

Method:

1. Marinate fish with the chilli sauce, both kinds of soyabean sauces, vinegar, sugar, salt, ginger paste and lime juice.
2. Heat oil in a kerahi or skillet, preferably non-stick. Fry the green chillies till aromatic or for about 30 seconds. Add the capsicum and onion, and stir fry over high heat for 30 seconds.
3. Add the fish along with its marinade. Toss for 5 mins. Add 1/2 cup stock and cook uncovered for 5 mins. By now, the fish will be done.
4. Mix corn flour with the remaining stock and add, stirring well. Cook till the gravy is thick and glossy.
5. Remove and garnish with more green chillies and diced capsicum.
6. Serve with sauteed noodles.
7. Variation: Boneless chicken nuggets can be cooked in the same way. But chicken will take 8-10 mins. extra to cook.