BY CHEF SURAJIT BANERJEE
EXECUTIVE CHEF
MARASA SAROVAR BODHGAYA
| Basil Chilli Fish | |||
| S No. | INGREDIENTS | Qty | UOM |
| 1 | Fish Basa | 225 | gm |
| 2 | Garlic | 10 | gm |
| 3 | Ginger | 5 | gm |
| 4 | Oil | 30 | gm |
| 5 | Onion | 20 | gm |
| 6 | Red Capsicum | 15 | gm |
| 7 | Yellow Capsicum | 15 | gm |
| 8 | Green Capsicum | 15 | gm |
| 9 | Spring Onion | 8 | gm |
| 10 | Dark Soy | 4 | gm |
| 11 | Chilly Paste | 12 | gm |
| 12 | Cornflour | 25 | gm |
| 13 | Maida | 10 | gm |
| 14 | Salt | 2 | gm |
| 15 | Black pepper | 0.5 | gm |
| 16 | Chicken Broth | 2 | gm |
| 17 | Ketchup | 8 | gm |
| 18 | Vinegar | 4 | ml |
| 19 | Basil | 7 | gm |
| 20 | Red Chilly whole | 2 | gm |
| 21 | Celery | 5 | gm |
| 22 | Cooking wine | 4 | ml |
| 23 | Oyster Sauce | 10 | gm |
METHOD:
- Take a bowl add batter of corn flour & coat fish sliced in it
- Deep fry Fish sliced until its get brown.
- Heat a wok with oil add thin chop ginger garlic, dry red chilli& basil cook until its get brown.
- Tossed diced onions, bell peppers & green chili into it
- Add chili paste, tomato ketchup, light soya .magi seasoning& fish sauce.
- Add 2 cups of water
- Thickened the above things by adding corn flour
- Add rice wine for increase the Flavour.
- For garnish spread chopped spring onions
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