INDO-CHINESE CHILLI FISH

Ingredients

1 lb Fish boneless

To marinate
1 tbsp soya sauce
1 tbsp Worcestershire sauce
1 tsp chilli powder
salt
Oil for frying

3 onions sliced
5 cloves garlic thinly julienne
1 1/2 " ginger thinly julienne
4 nos green chilli slit lengthwise
few curry leaves
3 stalks of scallions thinly sliced
salt to taste
oil
1 tsp soya sauce
4tbsp ketchup

Method

Marinate the fish pieces in Soy sauce, Worcestershire sauce, chilly powder and salt. Be aware of the salt in the Soy and Worcestershire sauces while adding  salt. Keep the marinated fish aside for 30 minutes

Heat oil in a non-stick pan and shallow fry the fish pieces. Keep it aside

Heat oil in the same pan and add onions, garlic, ginger, curry leaves and green chilly and saute until the onions are browned

Add the chopped scallions and saute for a minute

Stir in the Soy sauce and ketchup.

Now gently stir in the fried fish and mix gently to avoid braking the fish pieces.

Cook for a minute or two and serve hot.

Notes and Tips

I used low-sodium Soy sauce which is considered healthier than the traditional version.

You can use Paprika instead of Chilly powder or remove the seeds from the green chilly to reduce the heat index

If you are using a white flaky fish like Tilapia be careful, while turning it during frying and also while tossing the ingredients together, to keep the fish pieces intact.