Pan Fried Ginger Mushroom Fish

Instructions

1. Marinate the bite sized fillets with salt, pepper, lime juice. Keep aside for 10 – 15 mins.
2. Roll over and dust the fish bits with cornflour.
3. Heat 2 or 3 tbsp oil in a heavy bottom pan and pan fry the fish for about 5 – 7 mins over medium – low flame.  Flip the fish bits in between so as to cook the reverse side as well. Cook till  fish pieces are golden crispy and light brown in colour.  Remove from the pan and keep them aside.
4. Mix all the ingredients for the sauce in a bowl. Keep it ready. In a separate small bowl, mix the all purpose flour in 4 Tbsp of water. Keep the slurry aside. In a third separate small bowl, squeeze out as much of the juice from the ginger that was wet grinded earlier. Keep it aside and ready to use.
5. Heat the remaining oil in the pan. Over high- medium flame add the onions, garlic followed by mushrooms and red chillies. Keep stirring for a couple of minutes till the mushroom is half done.
6. Now transfer the pan fried fish back into the heavy bottom pan. Pour the sauce along with the ginger juice. Stir frequently as the heat is still on medium high. Add salt according to taste, if needed.
7. Right before taking off the flame, add the ginger juliennes and give one final toss. Remove from heat and transfer to the serving platter. Serve hot. This dish teams well with both noodles and rice.