1. 20 pieces boneless Fish
  2. 23/2 tbsp Corn Flour
  3. 13/2 tbsp Soya Sauce
  4. 13/2 tbsp Vinegar
  5. 1 cup Chicken Stock
  6. 4tbsp choppednSpring Onions
  7. 3 tbsp Tomato Sauce
  8. 2 tsp Ginger Paste
  9. Salt to taste
  10. 2 tbsp Pepper Powder
  11. 11/2 tbsp Sugar
  12. some ajinomoto
  13. Oil to fry
  14. 3 tbsp oil

  • Take 1tbsp soya sauce, 1 tbsp corn flour, salt & pepper and Cover fish pieces with the above mixture evenly.
  • Heat oil in a wok and deep fry the fish pieces till golden brown.
  • Nowin a separate pan put 2 tbsp oil and add ginger paste, onions, pepper, salt and ajinomoto. Sauté for a minute.
  • Add chicken broth, remaining soya sauce and corn flour, sugar and vinegar and bring to boil.
  • Dissolve corn flour in a 1/2 cup water and add to the curry stirring constantly to avoid lumps.
  • put fried fish pieces. Simmer for a minute ·
  • Serve the sweet and sour fish hot with steamed or boiled rice.