Country-Chinese-Fish-recipe-with-Soy-Sauce-and-Ginger

Country Chinese Fish recipe with Soy Sauce and Ginger

How to make Country Chinese Fish recipe with Soy Sauce and Ginger .a new and delicious recipe with ginger and garlic. Now a days everyone trying a new recipe. so, today we try country Chinese fish recipe.
Although this recipe is famous of all but as suggested by name this recipe is most popular in china. Fish recipe is best in winter season becusse it warms you. Try How to make Grill Vegetable fish recipe

Ingredients:

  • Fish fillets                               1/2kg
  • Capsicum                                1small
  • Green chillies                          4
  • Carrot                                      1small
  • Garlic(chopped)                    4cloves
  • Ginger(chopped)                   1 medium piece
  • Egg                                           1
  • Tomato ketchup                    4tbsp
  • Refined flour                          4tbsp
  • Cornflour(made into paste with water) 2tbsp
  • Worcestershire sauce        2tbsp
  • Oyster sauce                          2tbsp
  • Dried round red chillies        7
  • Black pepper powder          1/4tsp
  • White pepper powder         1/4tsp
  • Salt                                          to taste
  • Oil                                           2tbsp

You may also like to try How to make Capsicum Cottage Cheese recipe

Cooking directions:

  1. cut the fish in cubed shape pieces.
  2. cut the carrot and capsicum.
  3. chopped the garlic and ginger.
  4. Marinate fish with black pepper, eggs, flour and salt.
  5. Heat oil in a wok and fry fish when look golden remove from heat.
  6. Add all vegetables Capsicum, green chilli, garlic, ginger, red chillies, carrot, white pepper and cook for 3 minutes now add remaining ingredients except cornflour and cook for few minutes and stir well.
  7. Gradually add cornflour and also add fish.

After 3 to 4 minutes dish out on serving dish.
And serve country Chinese fish with tomato ketchup and sauce.

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