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Saturday, 17 August 2013

Young tong schezwan fish

Beckti fish ½ kg boneless cut in fingers
Corn flour ¾ cup mixed in ½ cup water
Ingredients for sauce
Chili oil ½ cup
Sugar 4 tbsp
Vinegar 2 tbsp
Ketchup 1 cup
Ginger chopped 1 tbsp
Garlic chopped 1 tbsp
Marinate fish In corn flour paste for 15 minutes,, deep fry till light golden, remove and re fry again till crisp and golden, keep aside, heat chili oil in a wok, add chopped ginger garlic, fry till light golden, add in ketchup, sugar, vinegar, cook for 5 minutes, stir in the fried fish, mix for 2 minutes, serve garnish with spring onion leaves.

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