Authentic Asian Sauces
Fish in Sichuan Hot and Spicy Sauce
What You Will Need
Ingredients
- Fish fillet 350 g [cut into pieces]
- Leek 90 g [sliced]
- Ginger 3 slices
- Red chilli ½ pc [cut into pieces]
- Dried red chilli 3 pc [about 1 g]
- Green onions 2 pc [sectioned]
- Corn starch 5 tbsp for dusting
- Shao Hsing wine 2 tsp
Marinade
- Salt ¼ tsp
- Egg white 1 tbsp [beaten]
- Lee Kum Kee White Peppercorn Powder to taste
Sauce Mix
- Lee Kum Kee Sichuan Hot & Spicy Sauce 2 tbsp
- Lee Kum Kee Premium Oyster Sauce 2 tsp
- Water about 125 mL
- Sugar ½ tsp
- Corn starch ½ tsp
Made with
Lee Kum Kee products
How to make it
-
Mix fish with marinade.
-
Dust fish with corn starch. Pan-fry fish in 2-3 tbsp oil until golden yellow and done. Drain.
-
Saute ginger and green onions in 1 tbsp oil until fragrant. Add red dried chilli, red chilli and stir well. Sprinkle with wine.
-
Add sauce mix, fish pieces and heat through.
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