CHILLI GARLIC FISH RICE - Recipes by Master Chef Sanjeev Kapoor
Cooked rice served with fish in oriental sauce topped with assorted sauteed vegetables
Preparation Time : 15- 20 minutes
Cooking Time : 12-15 minutes
Servings : 4
Basmati rice, cooked3 cupsSurmai Fillets, boneless, cut into cubes3/4 cupRed chilli paste1 tablespoonSaltto tasteSoy sauce1 tablespoonCornflour/ corn starch2 tablespoonsOil4 tablespoonsGarlic, chopped8 clovesGinger, chopped1 inch pieceCelery, chopped1 inch stalkTomato ketchup3 tablespoonsRed chilli sauce1 teaspoonFish stock2 cupsOnion , chopped1 mediumGreen capsicum, 1/4 inch pieces1 smallRed capsicum, 1/4 inch pieces1 small
Add chilli paste, salt and half tablespoon soy sauce to the fish pieces and mix. Add one tablespoon cornflour and mix well. Heat one and a half tablespoons oil in a non stick pan. Add the fish pieces and shallow fry, turning sides till done. Heat one and a half tablespoons oil in another non stick pan. Add the garlic, ginger and celery and sauté for one minute. Add tomato ketchup, chilli sauce and the remaining soy sauce and stir. Add stock and let the mixture simmer. Mix the remaining cornflour with quarter cup of water and add to the sauce. Add the fish cubes and let it simmer for a couple of minutes. Heat the remaining oil in a non stick pan and sauté onion, green capsicum and red capsicum till well glazed. Place the rice in individual bowls and heat them in the microwave for one minute. Pour the fish with the sauce over the rice. Garnish with sautéed onion, green and red capsicums and serve immediately.