Fish in Chili Sauce Recipe

Ingredients :

750 g

2 tablespoons

1 tablespoon

2 tablespoons

1/2 tablespoon

1 cup

2 slices

1 clove

1 tablespoon

Freshwater fish

Chili puree (paste)

Tomato puree (paste)

Soy sauce

Rice wine or sherry

Sugar

Stock

Ginger root, peeled and finely chopped

Garlic, finely chopped

Vinegar

Spring onions (scallions) fine chopped

Cornflour

Oil for deep-frying

Method :

Scale and gut the fish, clean well.
Slash each side diagonally four or five times as deep as the bone.
Heat up the oil, deep-fry the fish until golden, turning it over once or twice.
Remove and drain.
Pour off the excess oil leaving about 1 tablespoon in the wok.
Put in the chili puree, tomato puree, soy sauce, rice wine, sugar, stock, finely chopped ginger root and garlic.
Bring it to the boil.
Put the fish back, reduce heat and cook gently for a few minutes turning it over two or three times.
Place the fish on a serving dish.
Increase the heat.
Add vinegar and onions to the sauce, thicken it with cornflour.
Then pour it over the fish and serve.