Main Ingredients:

Fish fillets 500 gms. Stock ½ cup Tomato 1 no. Wine paste 30 gms. Sherry 2 tbsps. Onion(chopped) 1 no. Capsicum 1 no. Spring onions(chopped fine) 2 no. Ginger(sliced thinly) 1 tbsp. Cornflour 1 tbsp. Water ¼ cup Sugar ½ tsp. Soya sauce ½ tsp. White pepper ¼ tsp. Green chili(chopped fine) 1 no. Oil for deep frying Salt and pepper to taste FOR THE WINE PASTE: Dry sherry 4 tbsps. Onion(chopped) 1 no. Tomato puree 2 tbsps. Toffu 25 gms. Brandy 1 tbsp. Orange peel(chopped) 2 tsps. Brown sugar 2 tsps. Rice powder 2 tsps. Ginger(grated) 1 tsp. Garlic(crushed) 2 flakes

Cooking Preparation of the Recipe:

1.Deseed tomato and capsicum and finely slice them lenghtwise. Keep aside.2.Rub fish fillet with salt, half the sherry and half the wine paste. Marinate for one hour.3.Heat oil in a saucepan and deep fry the fish until pale golden in colour. Drain on an absorbent kitchen paper.3.Heat again 1 tbsp. of oil in a saucepan, saute onion and ginger for 2 minutes and add the remaining sherry, sugar, wine paste, soya sauce, capsicum and tomatoes. Stir well add the stock and cook for 5 minutes.4.Dissolve the corn flour in ¼ cup water and add to the above mixture. Stir well remove from heat as the sauce begins to thicken.5.Place the fried fish in a serving dish and pour the sauce over the fish.6.Garnish with spring onins and chilies.To make wine paste:1.Blend all the ingredients in a liquidiser.2.Place the mixture in a saucepan over low heat and keep stirring constantly, till almost dry.3.Store in a airtight jar in a refrigerater.

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