PEPPER FISH

Sugar & pepper, classic Vietnamese relies, results spectacular. Broadly, may call it an indo-chinese recipe, made by soft salmon fillet, which tastes awesome! It goes excellent finger snacks with drinks (without gravy) and also can be served as a side dish with asian main course of rice or noodles.

INGREDIENTS:
1/2 lb Salmon Fillet
1/2 Green Bell Pepper(cubed)
1/2 Red Bell Pepper (cubed)
1/2 Yellow Bell Pepper (cubed)
4 pods of Garlic (crushed)
1/2 tsp julienned Ginger
1 medium Onion (cubed)
1/2 tomato (cubed)
2-3 leaves of Spring Onion (chopped)
2-3 Green chillies (cut in 1/4"sliced)
1/2 tsp coarsely pounded Black Pepper
1 tbsp Soya Sauce
1 tbsp Hot & Sweet sauce (used Maggi)
1 1/2 tbsps Corn Flour
1/2 cup warm water
1 tbsp Lemon juice
1/4 tsp Sugar
3-4 tbsps Oil
Salt to taste

METHOD:

Wash and cut the fish fillet into 6 slices. Marinate the fish with a little black pepper powder, 1/2 tbsp corn flour, lemon juice and little salt. Set aside for 30 minutes.

Heat oil in a wok. Add fish fillets in it. Lightly fry till golden. Keep aside.

Add garlic and ginger in the same oil. Saute for few soconds followed by adding onions, bell peppers and saute for 2 minutes. Add soya sauce, tomato, green chillies, black pepper powder and salt in it (check while you adding salt, because soya sauce contains salt also). Saute for another 2-3 minutes.

Now add fried fish fillets and spring onions in it. Fold well. Mix remaining corn flour, sugar with warm water and pour it in the wok. While gravy thickened, add hot and sweet sauce. Fold well and remove from heat.

Serve hot with any fried rice or noodles.

Linking to: Spotlight "Curries / Gravies" @ Recipe Junction & Cuisine Delights

Linking to: Pragyan's guest host event 'Let's Party - Fusion Food' & brain child of Surabhi