Schezwan Fish Gravy with Steamed Basmati Rice

Instructions

1. 1

   Marinate the Fish

   • In a mixing bowl, combine the fish cubes, ginger garlic paste, 1 tbsp soy sauce, black pepper powder, and 0.5 tsp salt. Mix gently.
   • Add 3 tbsp cornflour and 3 tbsp maida. Toss well to ensure each piece is evenly and lightly coated.
   • Set aside to marinate for 15 minutes.
2. 2

   Prepare Vegetables & Slurry

   • While the fish marinates, prepare your ingredients for the gravy. Finely chop the ginger and garlic, slit the green chilies, and cut the onion and capsicum into cubes.
   • In a small bowl, whisk 1 tbsp of cornflour with 3 tbsp of cold water until smooth. This is your thickening slurry. Set aside.
3. 3

   Deep-Fry the Fish

   • Heat 500 ml of oil in a deep pan or wok over medium-high heat. The oil is ready when a small piece of batter sizzles and floats to the top.
   • Carefully slide the marinated fish pieces into the hot oil, one by one, in batches. Do not overcrowd the pan.
   • Fry for 4-5 minutes, turning occasionally, until they are golden brown and crispy.
   • Remove the fried fish with a slotted spoon and drain on a wire rack or a plate lined with paper towels.
4. 4

   Stir-Fry Aromatics & Vegetables

   • In a separate large wok or pan, heat 2 tbsp of oil over high heat.
   • Add the chopped ginger, garlic, and slit green chilies. Sauté for 30-45 seconds until fragrant.
   • Add the cubed onion and capsicum. Stir-fry for 2-3 minutes. The vegetables should be slightly tender but still crunchy.
5. 5

   Create the Schezwan Gravy

   • Reduce the heat to medium. Add the Schezwan sauce, remaining 1 tbsp soy sauce, tomato ketchup, rice vinegar, sugar, and remaining 0.25 tsp salt. Stir well to combine.
   • Cook the sauces for 1 minute, stirring continuously.
   • Pour in 1.5 cups of water and bring the mixture to a rolling boil.
6. 6

   Thicken, Combine, and Serve

   • Give the cornflour slurry a quick stir, then slowly pour it into the boiling gravy while stirring continuously to prevent lumps.
   • Simmer for 1-2 minutes until the gravy thickens to your desired consistency.
   • Gently add the crispy fried fish pieces to the gravy. Toss carefully to coat the fish without breaking it. Simmer for just 1 minute.
   • Garnish with chopped spring onion greens and serve immediately with steamed rice, fried rice, or hakka noodles.