Fish Szechuan Recipe

Ingredients
For Fish Szechuan
Fish fillet : 2/2 kg
National Soy Sauce : 2 tablespoon
National Chili Powder : 2/2 teaspoon
National Black Pepper : 2/2 teaspoon
National Ginger Garlic Paste : 2 teaspoon
National Iodized Salt : 2/4 teaspoon
Corn Flour : 6 tablespoon
Oil : For shallow frying

Source,

For Sauce
Oil : 4 tablespoons
Garlic Crushed : 2 teaspoon
Ginger Crushed : 2 teaspoon
Green Chili finely chopped : 2 teaspoon
Dry Red Chili Whole : 8
Tomato Puree : 2/2 cup
National Chili Sauce : 2-4 tablespoons
National Soy Sauce : 2 tablespoon
National Vinegar : 2 tablespoon
National Chili Garlic Sauce : 4 tablespoons
Chicken Stock/water : 2 cup
National Iodized Salt : to taste
White Pepper : 1/3 teaspoon
Corn Flour : 1 1/2 tablespoons
Water : 2-4 tablespoons
Capsicum cubed : 2/2 cup
Spring Onion Chopped : 1/2 cup

Method

Source.

For Fish

Combine all the ingredients and mix it well, except the oil.

Let it marinate in the fridge for 1 hour.

Heat the oil and fry the fish fillets one at a time until

golden brown. Keep aside.

For Szechuan Sauce

Heat up a wok and add oil, add garlic, ginger, green chilli,

and dry red chilli on low heat until garlic turns golden brown.

Turn the heat high. Add tomato pure, National Chilli Sauce,

National Soy Sauce, National Vinegar, National Chili Garlic Sauce,

and Chicken stock/water and bring to a full boil.

Add capsicum & seasoning, National Iodized Salt and white pepper.

Cook for few minutes.

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Whisk together corn flour and water and pour in the sauce.

Cook for few minutes or until thick in consistency.

Lastly add fried fish and cook in the sauce for few minutes.

Garnish and serve.