Fish With Hot Garlic Sauce Recipe
Ingredients
| Pomfret | 1⁄2 Kilogram | |
| Onion | 1 , sliced | |
| Cardamoms | 4 | |
| Bay leaves | 2 | |
| Spring onions | 4 | |
| Oil | 3⁄4 Cup (12 tbs) | |
| Garlic | 1 Clove (5 gm), chopped | |
| Spring onions | 2 , chopped | |
| Soya sauce | 1 Tablespoon | |
| Water | 1 Cup (16 tbs) | |
| Water | 1 Cup (16 tbs) | |
| Corn flour | 1 Tablespoon | |
| Sugar | 1 Teaspoon | |
| Salt | 1⁄2 Teaspoon | |
| Salt | 1⁄2 Teaspoon | |
| Pepper | 1⁄2 Teaspoon | |
| Tabasco | 1⁄2 Teaspoon |
Nutrition Facts
Serving size
Calories 361 Calories from Fat 254
% Daily Value*
Total Fat 31 g46.9%
Saturated Fat 4.2 g21.2%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 552.3 mg23%
Total Carbohydrates 7 g2.4%
Dietary Fiber 1 g4.1%
Sugars 2.2 g
Protein 16 g32.1%
Vitamin A 3.6% Vitamin C 8.4%
Calcium 8.2% Iron 7.2%
*Based on a 2000 Calorie diet
Directions
Wash and dry.
Boil 8 cups of water, add onion, cardamoms, spring onion, salt and bay leaves.
Tie fish in a muslin cloth (make a loose knot) and put it into the boiling water.
When the fish is cooked (test with a toothpick) remove from the water.
Open the knot and place the fish pieces in a dish.
Heat oil and fry the garlic.
Add spring onions, sugar, salt, pepper, soya sauce and 1/2 cup water.
Let the sauce boil.
Mix cornflour with 1/2 cup water and add to the sauce.
Add tabasco and pour over the fish slices.
Serve hot.
VEGETARIAN VERSION:
Use 1/4 kg. toffu or bean curd or Indian cottage cheese cut into strips and braised.
Follow the recipe from stage 4.
Chef
