20 pieces boneless Fish
3 tbsp Corn Flour / Corn Starch
2 tbsp Soya Sauce
2 tbsp Vinegar
1 cup Chicken Stock
3tbsp Spring Onions (chopped)
2 tbsp Tomato Sauce
11/2 tsp Ginger Paste
Salt to taste
Pepper Powder to taste
2 tbsp Sugar
A pinch ajinomoto
Oil to fry
3 tbsp oil
Take 2tbsp soya sauce, 2 tbsp corn flour, salt & pepper in a bowl and form a mixture.
Cover fish pieces with the above mixture evenly.
Heat oil in a wok / kadhai and deep fry the fish pieces till golden brown.
3 tbsp oil in a separate pan and add ginger paste, onions, pepper, salt and ajinomoto. Sauté for a minute.
Add chicken broth, remaining soya sauce and corn flour, sugar and vinegar and bring to boil.
Dissolve corn flour in a 1 cup water and add to the curry stirring constantly to avoid lumps.
Add fried fish pieces. Simmer for a minute or two.
Serve the sweet and sour fish hot with steamed / boiled rice.
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