(FISH) Chilli Fish

This recipe calls for any fish fillet (or steak like cut). I used fresh Perch which has less bones to deal with.

Ingredients we need:

- 1-2 lbs fish of your choice. Depending upon the number of persons, cut them medium sized and clean. Salt and pepper and keep it aside.

For marinating the fish:

- Light and low sodium soya sauce (about half cup).
- Half cup orange juice.
- 2 1/2 tsp brown sugar.
- Ginger-garlic paste.
- Cornflour.
- 5-6 green chilli, slitted.
- Half cup chopped green onion.
- 2 tsp sesame oil.

Reserve half of ginger-garlic paste and chopped green onion and the rest should be used for marinade.

- Except for the green chillies mix the rest of the ingredients and form a marinade.
- Pour the marinade over the cut fish, cover it with a cling wrap, and refrigerate for an hour.
- Heat some vegetable oil in a pan and pan fry the fish until they are golden brown and reserve the marinade.
- Lay the fried fish in a serving dish and keep them warm.
- Put the slitted green chillies in the oil and take them out immediately. They should not lose their green color. Keep them aside.
- Discard extra oil from the pan (just leaving about 2 tbs.oil in the pan) and put in the previously reserved ginger-garlic paste. When it looks translucent, pour the marinade in the oil and allow it to reduce. As it thickens drizzle it over the fish like a sauce. Don't cover the fish with the sauce entirely. (Make sure the sauce is not salty. If it is then pour a little orange juice and dilute it).
- Sprinkle the fried green chillies and green onion. Serve with steamed white or brown rice.