Ginger-Garlic Fish

Heeellloooo,

Despite being a Bong, I'm not a big fan of fish. So that day, I was just thinking that I should try to make something with the fish which I'd really like. Then I thought since I'm a big fan of Indo-Chinese cuisines, why don't I give it a Chinese flavor, with of course, a bit of my personal touch. I prepared something that was in between "Fish Manchurian' and 'Chili Fish'. And yes, I added a tbsp of roasted sesame seeds to give it an extra taste and flavor. And since I used a lot of ginger and garlic, I decided to name it "GINGER-GARLIC FISH". So, here comes the recipe. And for all those who are big fish-fans and non-fish fans, I'm sure you will love this. It's simple, and can be prepared in half an hour.

Ingredients:

6-7 small pieces of Rohu fish, 1 inch Ginger, 1 tsp Ginger paste, 6 cloves of Garlic, 1 bunch Spring Onion, paste of 1 large Onion, paste of 1 large Tomato, 1 tsp Cinnamon powder, 1 tbsp roasted Sesame seeds, 1 tbsp Corn-flour, 2 tbsp Soy sauce, 2 tsp Vinegar, 1 tbsp Chili-Garlic sauce, 2 pinches of Ajinomoto, 2 tsp Red Chili powder, 1 tsp Sugar, a bunch of fresh Coriander, Refined oil, Salt to taste.

Procedure:

Chop ginger, garlic and spring onion. Wash the fish pieces and smear them with salt. Heat 3 tbsp oil on a pan and lightly fry the fish until soft golden. Let the fish cool down, and then carefully separate all the bones from the fish. Now mash the fish. Add corn-flour and cinnamon powder and mix. Now make small balls of the mixture. 6-7 small pieces of fish will make 10-12 balls. Deep fry them on medium flame, until they are golden brown. Next, heat 2-3 tbsp oil on a pan. Add the onion paste, and fry until it turns softly golden. Add ginger paste, chopped ginger, garlic and spring onion, and fry for around a minute. Now, pour in the tomato puree and salt, and cook for another 30 seconds. Add soy sauce, vinegar, chili-garlic sauce, ajinomoto and red chili powder, and mix them properly. Finally, add the roasted sesame seeds. Stir for a minute. And then add 2 cups of water, bringing it to a full boil on high flame. Once the curry comes to a boil, drop in the fish balls and 1 tsp sugar. Cook for not more than a minute. Otherwise, the balls would become too soft. Garnish with fresh coriander leaves.