Sweet and Sour Fish

Ingredients

Fish fillet – 200 gm

Onion – 1 small

Carrot – 1/4 cup

Zucchini – 1/4 cup

Capsicum – 1/4 cup

Pineapple – 1/4 cup

Tomato – 1

Ginger – 1″ piece chopped

Garlic – 1 chopped

Water – 1 cup + 1/4 cup

Corn flour – 2 tsp

Dark soya sauce – 1/2 tsp

Tomato sauce – 4 tbsp

Aginomotto – 1/4 tsp

Pepper powder – 1/2 tsp

Sugar – 1/4 tsp

Salt – to taste

Vinegar – 2 tsp

Oil – 1 tbsp + for frying

For the Marinade

All purpose flour/Maida – 1.5 tbsp

Corn flour – 1 tsp

Pepper powder – 1/4 tsp

Dark soya sauce – 1/4 tsp

Egg – 1 beaten

Salt – to taste

Method

Cut the fish fillet into 2″ size pieces.  In a bowl, mix  egg, maida, corn flour, soya sauce, pepper powder and salt to a paste.  Marinate the fish pieces with the paste and keep aside for 10 minutes.  Meanwhile, cut all the vegetables into 2″ size pieces.  Deep fry the fish in hot oil.  Add 1tbsp of the left over oil into a preheated wok or a non stick pan and add finely chopped ginger and garlic.  Sau-t’e for a minute and add onions, capsicum, zucchini and carrots.  Sau-t’e for one more minute and then add the tomatoes and pineapple.  Mix well and add a cup of water.  Also add the tomato sauce, soya sauce, pepper powder, vinegar, sugar, and salt.  Cook for a minute and add the corn flour mixed with 1/4 cup of water.  Allow to cook for another 2 minutes more till the gravy is thick.  Finally, add aginomotto and mix well.  Pour the gravy over the fried fish and serve hot with fried rice, noodles or steamed rice.  Enjoy!

Use any good white fish fillet for the recipe.  If you want it to be more spicy, add tomato ketchup instead of tomato sauce.  To make the dish more tasty, you can add 1/4 of a chicken stock cube!