Tuesday, January 25, 2011

Manchurian Fish

Fish is a staple for many people around the world. In Bangladesh, fish is cooked almost everyday. The banks of all the coastal regions in Bangladesh are full with the most colourful, tasty, fresh fish you could imagine. Many people who have never tried fish before are intimidated by the smell and think that all fish are fishy. This is not necessarily true. There are many types of fish that are so tender, they just melt in your mouth and taste so clean, you dont be able to tell you are eating fish.

This spicy and tangy dish is an awesome way of tried fish if you want to end up liking it. The marriage of the sour and spicy with the hint of sweet is a combination that just hits the spot. 

Ingredients
For the Fish:
oil for deep frying
1 large basa fillet cut to chunks
3 tbsp flour
2 tbsp cornstarch
1 egg
1 pinch aginomoto
salt and pepper to taste
For The Sauce:
1 tsp sesame oil
1 medium onion slice
1 1/2 tsp chopped garlic
3 tbsp soy sauce
11\2 tsp chilli garlic paste
1/2 tsp worcestershire sauce
1 tbsp sugar
1 tbsp tomato ketchup
1 1/2 tbsp cornstarch mixed with water to make slurry
chopped corienser for garnish
salt and pepper to taste

Method
For the fish:
Combine all ingredients and deep fry till golden brown.
For the sauce:
1) Heat the oil in a wok till hot and add onions and garlic and fry till soft and slightly brown.
2) Add all the sauces and sugar and fry till the oil separates.
3) Add water to desired consistency and bring to boil.
4) Add the fried fish and season to liking
5) Cook for 5 minutes and then add a few tsp of slurry. Keep on heat for a few minutes longer and remove.
6) Garnish with coriander and serve with steamed or fried rice.

Happy Cooking!

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