Steamed Fish With Szechwan Sauce Recipe
Ingredients
4 mackerels or any other small fish
1 sliced onion
1 tsp. salt
1/2 tsp. pepper powder
2 tbsps. lime juice
1 tbsp. soya sauce
2 green chillies, chopped few cucumber slices
1 cup water
2 level tbsps. cornflour mixed with 1/2 cup water
2 tbsps. salad oil
For the Sauce
6 tbsps. soya sauce
2 tbsps. vinegar
2 tbsps. wine
1/2 tsp. salt
2 tsps. ginger juice
2 tbsps. sugar
2 tsps. chilli oil
1 tsp. pepper powder
Directions
Clean and scale the fish and make a few gashes on both the sides.
Cut them into two pieces.
Mix salt, pepper, lime juice and soya sauce, and rub the fish with it evenly.
Steam the fish pieces for 15 minutes.
Heat the oil and fry onion and green chillies for 2 minutes.
Mix all the ingredients for the sauce with water and add to fried onions.
Let it simmer for 2 minutes.
Add the cornflour mixture.
Let it boil for 3 minutes.
Place the fish pieces in a plate and pour the sauce over it.
Garnish with cucumber slices and serve hot.
VEGETARIAN VERSION: Use sliced vegetarian ham or mock fish fillets, made of ground soya granules and follow the recipe from stage 3 as directed.
Cut them into two pieces.
Mix salt, pepper, lime juice and soya sauce, and rub the fish with it evenly.
Steam the fish pieces for 15 minutes.
Heat the oil and fry onion and green chillies for 2 minutes.
Mix all the ingredients for the sauce with water and add to fried onions.
Let it simmer for 2 minutes.
Add the cornflour mixture.
Let it boil for 3 minutes.
Place the fish pieces in a plate and pour the sauce over it.
Garnish with cucumber slices and serve hot.
VEGETARIAN VERSION: Use sliced vegetarian ham or mock fish fillets, made of ground soya granules and follow the recipe from stage 3 as directed.
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