Szechuan Fish

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Fish (boneless) 16 pieces
Cornflour 2 tbsps.
Pepper ½ tsp.
Garlic paste 1 tsp.
Chili powder 1 tsp.
Soya sauce 1 tsp.
Oil for frying As required
Salt As required

For the Sauce
Ginger, finely chopped 1 tsp.
Garlic, finely chopped 1 tsp.
Red chilies, dried and finely chopped 3 nos.
Spring onion, finely chopped ¼ cup
Mushrooms sliced 12 nos.
Capsicum, chopped ¼ cup
Pepper ¼ tsp
Ajinomoto As required
Vinegar ½ tsp.
Chicken stock ½ cup
Tomato sauce ¼ cup
Soy sauce 1 tsp.
Sugar ½ tsp.
Garlic chili sauce ¼ tsp.
Cornflour mixed with 2 tbsp. water 1 ½ tbsp.
Oil 2 tbsps.
Salt As required

1.Wash and clean the fish and cut into 16 pieces.
2.Marinate the fish with soy sauce, cornflour, pepper, chili powder ginger-garlic paste, and salt.

3.In a pan heat the oil and deep fry the marinated fish and set aside.

4.Heat oil in a wok and fry the ginger, garlic and red chilies for a minute.

5.Add the vegetables, pepper, ajinomoto and salt and continue to stirfry.

6.To prepare the sauce, Bring the rest of the ingredients except the cornflour to a boil and pour over the fish and vegetable mixture.

7.Add the cornflour mixed with water and stir continuously till the sauce thickens.

8. Serve hot with rice or noodles