There are some days when we do not like our regular curries and rice/roti. Our taste buds seek variety. On a relaxed friday/ week end evenings we crave for some nice finger foods to go with wines. What we wish now, should be fulfilled now, because life is too short. It has no guarantee actually. Back from the hospital morgue yesterday, I am believing it more.
All these fights, taking a dig at each other, hard feelings...what for? Anyway we are not taking along all these on our final journey. We have come alone, we will go alone. In between whoever we meet, whatever happens is a learning experience. If I hurt someone, I apologise, if someone hurts me, I take is with a pinch of salt. There should be only one philosophy to follow in life..."Live and Let Live." What is to be done should be done at earliest, who knows whether we get to see tomorrow morning or not.
When all these goes on inside or something knocks me down, I love locking myself inside the kitchen, prepare something quick fix which has to be tongue tickling at the same time. Once done, I would ask my companion to treat his lady with some wine. The wine connoisseur does full justice to lighten me up. We can talk about companionship and its value on Valentine's Day may be, lets proceed with the recipe. For my convenience I keep few sauces at home, to be used as required. In this fish I have used two/three sauces and was done within 1 hour.
Fish Fillets : 500 gm
Thai Fish Sauce : 1tbsp
Sweet n Sour Sauce : 2tbsp
Soya Sauce : 1tbsp
Lemon Juice : 1/4cup
Salt : As required
Corn Flour : 50 gm
Egg White : of one egg
Onion : 2 medium
Ginger[minced] : 1tsp
Garlic [minced] : 1tbsp
Bell Pepper : 1 small [ red preferably, I did not have that particular day, so used green ]
Green Chilli : 4
Dry Red Chilli : 2-3
Spring Onion : 25 gm
Oil : 50 ml
Wash the fish fillets and cut into desired shapes. Marinate with lemon juice and little salt. Prepare a batter with the cornflour and egg white along with little salt and 1tbsp water, if only required. The fish needs to be marinated for 1 hour at least.
Chop and wash the spring onions. Cut into cubes the onions and bell pepper, wash and keep separately. Slit and wash the green chillies. Tear into halves the dry red chillies. Wash the minced garlic and ginger.
Heat oil in a wok. Discard the excess water released from the fish marinade, coat the pieces well in the batter and fry till golden brown in batches. This is to be done at medium heat.
Once the frying part is done, remove excess oil from the wok keeping back only 1 tbsp. Add the minced ginger and garlic to the oil. Fry till fragrant, add the cubed onions. Saute till translucent.
Add the fish sauce, sweet n sour sauce and soya sauce, very little salt. Add the cubed bell pepper and slitted green chillies. Saute at high heat for 1-2 minutes. Add the fish pieces and mix well. Transfer to a serving bowl.
Garnish with dry red chillies and spring onions. Have as an appetiser or serve with fried rice/ noodles of your choice!!