Ingredients:

• 16 pieces fish, boneless
• 2 tbsp – Corn flour
• 1.5 tsp – pepper
• 1 tsp – Garlic paste
• 1 tsp – chilli powder
• 1 tsp – soya sauce
• oil for frying as required
• salt as required
• For the Sauce:
• 1 tsp – ginger, finely chopped
• 1 tsp – garlic, finely chopped
• 3 nos red chilles, dried and finely chopped
• 1.5 cup – spring onion, finely chopped
• 12 nos – 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 sauce1.5 tsp – Sugar
• 1.5 tsp – Garlic chilli sauce
• 1 1.5 tbsp – Corn flour mixed with 2 tbsp – water
• 2 tbsps – oil
• ajinomotto as required
• salt as required

Method:

1. Wash and clean the fish
2. Cut the fish into 16 pieces.
3. Marinate the fish with soya sauce, corn flour, pepper, chilli powder, ginger-garlic paste, and salt.
4. In a pan heat the oil and deep fry the marinated fish and set aside.
5. Heat oil in a wok and fry the ginger, garlic and red chillies for a minute.
6. Add the vegetables, pepper, ajinomoto and salt and continue to stir fry.
7. To prepare the sauce:
8. Bring the rest of the ingredients except the corn flour to boil and pour over the fish and vegetable mixture.
9. Add the corn flour mixed with water and stir continuously till the sauce thickens.
10. Serve hot with rice or noodles.