A Bengali meal is incomplete without fish. Fishes are prepared in the very nutritious and delightful ways in any Bengali daily meal or occassion. This is a particular dish of ayer fish, I innovated this luscious fish recipe , cooked in traditional onion-ginger-garlic and spicy sauce. A medium spiced juicy fish, very well goes with steamed rice.
400 gm Ayer Fish, cut in medium sized pieces (aar mach)
1&1/2 tsps Garlic paste
1 tsps Ginger paste
1 Medium Onion (paste)
1 tsp Black Pepper powder
2 tsps Lemon juice
2 tsps Soya Sauce
2 tsps Tomato Sauce
2 tsps Corn Flour
4 tbsps Oil
Salt to taste
Wash ayer fish nicely. Drain all water from it.
Marinate fish pieces with garlic, ginger, onion, black pepper powder, lemon juice, soya sauce, tomato sauce and salt. Keep it aside for 30 minutes.
Heat oil in a wok. Add fish pieces on it. Keep marinated spice mix aside. Fry both sides of fish pieces till golden. Remove fish from oil by using a slotted spoon. Keep those on a plate.
Now add the juice of marination in the same oil. Fry for 4-5 minutes, till spice leaves oil from the side of wok. Now dilute corn flour with little water. Now add corn flour in wok. Mix nicely. Cook for another a minute or two. Remove from heat.
Spead spices mixture on the fried fish pieces. Serve immediately with steamed rice or fried rice or pulao.