Chilli Fish

The Bengali passion for fish inspired this Indo-Chinese invention(don’t try looking for it in Chinese restaurants outside Calcutta – you won’t find it! However, anyone who has visited a Chinese restaurant elsewhere in India will recall the Indo-Chinese chilli chicken – a dish that is essentially based on the same set of spices).
1 lb. fish, cut into pieces
4 tbsp. chopped garlic
1 green bell pepper thinly sliced into long strips
1 onion thinly sliced into long strips
Salt and pepper to taste
Soy sauce to taste
1 tbsp. oil
Heat oil in a non-stick frying pan and fry the fish seasoned with salt and pepper on medium high heat for ten minutes on either side. Remove fish, add green bell pepper and onions and salt and cook until crisp but not wilted, about ten minutes. Mix with the fish and season with soy sauce.
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