FISH IN THAI CHILLI SAUCE

Thai / Chinese Cuisine has an universal appeal, I believe. Being quite flexible, they can be mix-matched according to taste buds of different countries, regions. It was after coming to Singapore, I realised what we call Chinese food in India is actually Indo-Chinese. I feel if a dish is tasty ..... 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 ask them to present some colourful food on their plate .... variety of. In my home, the senior, junior are rice haters, unless it is served with a nice fish or meat or prawn curry! I constantly have to think bringing variety in their food. I had Perch fillets, green chillies, red Kashmiri chillies, half a bottle of Thai chilli sauce. I thought let's try! How much of 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. 

INGREDIENTS :

Fish Fillets : 400-500 gm
Onion : 1 
Green Chillies : 2-3
Yellow Bell Pepper : 1/4 of one
Red Bell Pepper : 1/4 of one

Green Bell Pepper : 1/4 of one
Garlic : 1tsp[minced]
Ginger : 1tsp[minced]
Corn flour : 3 tablespoon
Thai Chilli Sauce : 3 table spoon.
Crushed Black Pepper : 1/2 tsp

Light Soy Sauce : 1 tbsp

Lemon Juice : 2 tbsp
Oil : 2-3 tbsp
Salt : As per taste

METHOD :

Cut, wash fish fillets into small pieces. Marinate with crushed black pepper, lemon juice, little salt, keep aside for 2 hours. 

Meanwhile mince the ginger and garlic and wash them. Slit green chillies. Cut bell peppers, onion, wash, apply little salt.

After about 2 hours, drain marinade from fish, mix well with corn flour. 

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

The rest of the cooking is to be done in high heat. Add minced garlic, ginger. Stir till fragrant. Add onion, bell peppers, green chillies Stir cook for 2-3 minutes. Add sauce. Stir continuously for a 1 minute.

Add fried fish pieces. Mix well. Add a tsp of cornflour mixed with half cup water. Stir cook for a minute. Switch off oven, transfer to serving bowl.

Can be had as an appetiser or can be served with noodles or Thai jasmine rice in the main course. I made a weird combination you can see.