This sweet and sour fish was an instant hit at home. Hope it will be at yours as well:)
250 gram boneless fish (cut into medium sizes)
2 1/2 tablespoon cornflour
1 1/2 tablespoon soya sauce
1 1/2 tablespoon vinegar
3/4 cup water
3 tablespoon spring onions (chopped)
2 tablespoon tomato sauce
1 teaspoon ginger paste
Salt to taste
Pepper powder to taste
1 1/2 tablespoon sugar
Oil for frying
2 tablespoon oil
Mix together 1 tablespoon of soya sauce, 1 tablespoon cornflour, salt and pepper in a bowl to form a mixture. Marinate the fish pieces in this mixture and keep aside for 15-20 minutes.
Heat oil in a wok and deep fry the fish pieces till golden brown. Keep aside.
Dissolve cornflour in 1/2 cup of water and keep aside.
Heat 2 tablespoon oil in another deep bottomed pan. Add ginger paste, onions, pepper and salt. Sauté for a minute. Add water, remaining soya sauce, sugar and vinegar. After a couple of minutes, add the cornflour mix and bring to boil. Add fried fish pieces and simmer for a couple of minutes. Remove from fire and serve this sweet and sour fish hot with steamed rice or fried rice.
Source: Adapted from www.indianfoodforever.com
Notes: I used water instead of chicken stock and skipped the addition of Ajinomoto (mentioned in the original recipe).