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Fish With Hot And Sour Sauce

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  Firm white fish fillets 1⁄2 Kilogram
  Ginger 1 Teaspoon, finely grated
  Egg white 1 , very lightly beaten
  Vegetable oil 1 Cup (16 tbs) (For Frying)
  Chinese pickle juice 1⁄2 Cup (8 tbs)
  Sugar 1 Tablespoon
  Salt 1 1⁄2 Teaspoon
  Corn flour 1 Tablespoon
  Water 2 Tablespoon
  Chinese pickle 1⁄2 Cup (8 tbs)
  Garlic 2 Clove (10 gm), crushed
  Fresh red chilies 2 , seeded and thinly sliced
  Green chilies 2 , seeded, thinly sliced

Remove all skin and bones from fish.
Cut into finger length.
Wash and wipe dry.
Rub salt and ginger.
Add egg white and coat well.
Leave aside for 30 minutes.
Coat each piece of fish well with cornflour.
Heat 1 cup oil and fry a few pieces of fish at a time over medium heat until just done.
Drain on absorbent paper and keep warm.
Shred pickle into fine strips.
Heat pickle juice in a pan.
Add sugar, salt and bring to a boil.
Add cornflour mixed well with water and stir.
Cook until the mixture thickens.
Add shredded pickle, garlic and chillies.
Mix well.
Remove from fire.
Place fish on a serving dish.
Pour hot sauce over it.
Serve immediately with rice.
Soaked and ground soya bean granules can be used instead of fish.
Form into cutlets and follow the above recipe.
Use 1/4 kg. boiled, peeled, flattened and fried colocasia instead of fish or you may use shredded and fried gluten.
Follow the recipe as directed from stage 3.

Recipe Summary

Side Dish

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Nutrition Rank

Nutrition Facts

Serving size

Calories 494 Calories from Fat 373

% Daily Value*

Total Fat 42 g64.8%

Saturated Fat 4.8 g23.9%

Trans Fat 0 g

Cholesterol 55.1 mg18.4%

Sodium 736.5 mg30.7%

Total Carbohydrates 10 g3.5%

Dietary Fiber 0.17 g0.7%

Sugars 7.1 g

Protein 20 g39.1%

Vitamin A 1.4% Vitamin C 22.4%

Calcium 4.9% Iron 0.71%

*Based on a 2000 Calorie diet

Fish With Hot And Sour Sauce Recipe