Chilli fish
Egg-coated fresh fish is fried, then tossed with capsicum, dried chilli, chilli sauce and tomato sauce.
Chilli fish pairs crisp, egg-coated pieces of fresh fish with peppers, onion and a spicy tomato sauce. It is a lively dish for the dinner table.
Ingredients
2 pieces fresh fish (cut into 1-inch pieces)
4 capsicums (deseeded and chopped)
3 onions (cut into large pieces)
1 teaspoon garlic (crushed)
1 teaspoon ginger (crushed)
4 dried chillies (cut into pieces)
1 teaspoon Ajinomoto
1 slice red bell pepper (cut into large pieces)
1 tablespoon cornflour
2 eggs
1 tablespoon soy sauce
3 long green chillies (sliced)
1/2 teaspoon ground black pepper
1/2 teaspoon chilli sauce
1/2 cup tomato sauce
A little salt
Method
Beat the eggs and mix in the cornflour, soy sauce, salt and black pepper.
Coat the fish in this mixture and set it aside.
Pour oil into a pot and put it on the stove.
When the oil is very hot, add the fish and fry until it is soft inside and light brown outside. Set it aside.
Put another pan on the stove and add a little oil.
When the oil is hot, add the onion, capsicum, chillies and dried chillies.
When they soften, add all the remaining ingredients except the fish, and fry.
When fried, add the fish as well.
When the flavour is absorbed, take it off the stove.
