* Take out the deep fried chili fish, remove excess oil with the help of a kitchen towel. * Cut it into half, arrange on a serving platter, garnish with spring onion and serve along with Szechwan sauce. * To make the sauce, wok toss ginger, chili, spring onion in chili oil. * Garnish with spring onion or fresh cilantro and serve hot. * Serve hot with spicy garlic sauce.

Source: Indian Express January 27, 2017 14:44 UTC