Name: Ginger fish recipe by Sreemoyee Bhattacharjee at BetterButter
Prep time: 60 min
Cook time: 30 min
Total time: 90 min
Yield: 4
Ingredients: Marination :; Boneless fish - 200 gm; Ginger paste - 1 tsp; Garlic paste - 1/2 tsp; Pepper powder - 1 tsp; Egg - 1; Cornflour - 3 tbsp; Tempering :; Onion paste - 4 tbsp; Ginger paste - 1 tbsp; Garlic paste - 1/2 tbsp; Tomato sauce - 3 tbsp; Soy sauce - 1 tsp; Red chilly paste - 2 tsp; Ajinamoto - 1/2 tsp; Salt; Refined oil; Garnishing :; Ginger juliennes; Chopped coriander leaves

Ingredients Serving: 4

Marination :
Boneless fish - 200 gm
Ginger paste - 1 tsp
Garlic paste - 1/2 tsp
Pepper powder - 1 tsp
Egg - 1
Cornflour - 3 tbsp
Tempering :
Onion paste - 4 tbsp
Ginger paste - 1 tbsp
Garlic paste - 1/2 tbsp
Tomato sauce - 3 tbsp
Soy sauce - 1 tsp
Red chilly paste - 2 tsp
Ajinamoto - 1/2 tsp
Salt
Refined oil
Garnishing :
Ginger juliennes
Chopped coriander leaves

Instructions

MARINATION : BONELESS FISH,GINGER GARLIC PASTE, EGG, PEPPER POWDER, SALT, CORNFLOUR
TAKE 200 GM FISH IN A BOWL, ADD 1 EGG, 1 TSP GINGER PASTE, 1/2 TSP GARLIC PASTE.
ADD 1 TSP PEPPER POWDER AND SALT. MIX WELL .
ADD 3 TBSP OF CORNFLOUR TO THE MIX AND MARINATE FOR 2 HRS.
NOW HEAT AMPLE AMOUNT OF OIL IN A WOK, DEEP FRY THE MARINATED FISH PIECES.
FRY UNTIL GOLDEN BROWN IN COLOUR AND KEEP ASIDE.
TEMPERING : ONION PASTE - 4 TBSP, GINGER PASTE - 1 TBSP, GARLIC PASTE - 1/2 TBSP, SOY SAUCE - 1 TSP, TOMATO SAUCE - 2 TBSP, RED CHILLY PASTE - 2 TSP, AJINAMOTO - 1/2 TSP, SALT
HEAT OIL IN ANOTHER PAN, ADD THE ONION PASTE AND SAUTE FOR FEW SECONDS.
NOW ADD THE GINGER AND GARLIC PASTE. SAUTE FOR FEW MINUTES UNTIL GOLDEN BROWN.
NOW ADD THE TOMATO SAUCE, SOY SAUCE AND RED CHILLY PASTE.
STIR FOR FEW SECONDS AND THEN ADD SALT, AJINAMOTO. MIX.
ONCE THE MASALA IS COOKED, ADD THE FRIED FISH PIECES. STIR WELL AND GARNISH WITH GINGER JULIENES AND CHOPPED CORIANDER.

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