Sunday, 24 August 2014


Thai/Chinese Cuisine have something unique in them I believe, so they appeal so much to the world. They are quite flexible, and can be fusioned according to the taste buds of different countries or regions. It was after coming to Singapore, I realised what we call Chinese food in India is actually Indo-Chinese. I feel,so far a dish is tasty enough..... tampering with its originality is not much of a crime.
The other day two of my friends were saying how fussy kids are about food nowadays.I said present some colourful food before them.... and variety of. At my home, the senior and junior are so much of rice haters I constantly have to think bringing variety in their food. I had some grouper fillets, green chillies, red Kashmiri chillies and half a bottle of Thai chilli sauce. I thought let's start of, how much
authenticity it had I don't know, only an expert can say. The product was colourful and the men's plates were clean in minutes. And I was all smiles.

Fish Fillets : 400 gm
Onion : 1 big
Green Chillies : 2-3
Capsicum : 1/2
Red Bell Pepper : 1/2
Garlic : 1tbsp[minced]
Ginger : 1tsp[minced]
Corn flour : 3 tablespoon
Thai Chilli Sauce : 3 table spoon.
Vinegar : 2 tablespoon
Oil : 4 table spoon
Salt : As per taste
White Sesame Seeds : 1 tsp to garnish.

Wash and cut the fish fillets into small pieces. Marinate with vinegar and little salt, keep aside for 2 hours. Meanwhile mince the ginger and garlic and wash them. Slit the green chillies.

Cut the bell pepper, capsicum and onion into cubes, wash and apply little salt.

Now drain the marinade from the fish and mix well with the corn flour.

Heat oil in a pan. Fry the fish pieces in small batches on medium heat. After frying if you see there is lot of oil, keep aside leaving 1tbsp in the wok.

Now the rest of the cooking in high heat. Put in the minced garlic and ginger. Stir till fragrant, put in the onions. Sauté till it turns pink. Put in the red and green bell peppers. Add the sauce. Stir continuously for 1 minute.

Add the fried fish pieces. Mix well. Switch off the oven, transfer to a serving bowl. Garnish with white sesame seeds.

Can be had as an appetiser or can be served with noodles or Thai jasmine rice in the main course.