Easy and Mouth-watering Schezwan Fish | Indo-Chinese Recipes | Schezwan Starters | Cookd

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Flaming hot and absolutely delicious - Schezwan Fish for the win! 🔥

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Schezwan Fish Recipe:
For the Chilli Paste:
Kashmiri Dry Red Chilli (Deseeded) - 8 nos
Water - As Needed + ½ Cup + ½ Cup

To Coat and Fry:
Boneless Fish Cubes - 500 grams
Maida - 2 tbsp
Cornflour - 2 tbsp
Salt - ½ tsp + ½ tsp
Sugar - ¼ tsp
Black pepper Powder - ¼ tsp + ¼ tsp

Schezwan Sauce:
Oil - 2 tbsp
Garlic (sliced) - 2 tbsp
Ginger (finely chopped) - 1 inch
Coriander Stem (finely chopped) - 1 tbsp
Cashew Nuts (broken) - 2 tbsp
Soy Sauce - 1 tbsp
Tomato Ketchup - ½ Cup

Other Ingredients:
Oil - For Deep Frying
Spring Onions (chopped) - 2 tbsp
Onion (diced) - ½ Cup
Bell Peppers (diced) - ½ Cup

Instructions:
1. Heat water in pan, add water and bring it to a boil
2. Add the kashmiri chillies and boil it for 5 minutes. Reserve a little chilli water.
3. Strain the chillies and transfer it to a blender.
4. Add water if necessary and blend it to a fine paste and keep it aside.
5. To a bowl, add the fish cubes, maida, cornflour, salt, sugar, msg and black pepper powder
6. Mix till the fish is coated well
7. Heat oil in a kadai and deep fry till it is golden brown and keep it aside
8. Heat a wok, add oil
9. Add chopped ginger and garlic and saute for a few seconds
10. Add the cashew nuts, diced onion and capsicum and toss well on a high flame for a few seconds
11. Add the chilli paste and cook it well for a minute
12. Add soy sauce, ketchup, salt and pepper. Mix well till all ingredients combine evenly
13. Add the fried fish, and toss till it is evenly coated with the sauce.
14. Add chopped spring onions and toss on a high flame and take it off the flame.
15. Serve it hot garnished with spring onions

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