Recipe - Ikam With Assam Sauce (Hoki Fish In Tamarind Sauce)

450 g Pomfret
1 tablespoon Lime juice; (15 ml)
Salt to taste
One fourth cup Flour; (50 g)
Oil for frying
1 tablespoon Chopped garlic; (15 g)
2 tablespoon Ginger; julienned (30 g)
1 tablespoon Salted black beans; (15 g)
One fourth cup Water; (60 ml)
1 teaspoon Soya sauce; (5 ml)
1 teaspoon Sugar; (5 g)
1 teaspoon Vinegar; (5 ml)
1 teaspoon Cornflour; (5 g)
5 Red chillies; slit
lengthwise
5 Green chillies; slit
lengthwise
One fourth cup Chopped red capsicum; (50 g)
One fourth cup Chopped green capsicum; (50
g)
One fourth cup Chopped spring onion; (50 g)

CLEAN, wash and slice the fish. Rub with lime juice and salt and keep aside
to marinate for 20 minutes. Dust lightly with flour and deep fry in hot oil
till done and crisp Set aside.

Heat oil in a wok. Add chopped garlic and stirfry till golden. Add ginger
and stir fry for two minutes. Add salted black beans.

Add water, soya sauce, sugar, vinegar and salt. Dissolve cornflour in a
little water and add to the sauce, stirring continuously. Add red chillies,
green chillies, red capsicum, green capsicum and spring onions. Stir for a
minute and pour over the fish.

Converted by MC_Buster.

NOTES : Fried fish served with black bean sauce

Converted by MM_Buster v2.0l.