Fish Slices in Chilli Wine Sauce
What You Will Need
Ingredients
- Thin Fish Slices [Grass Carp etc] 300 g
- Cloud Fungus 20 g
- Ginger Slices 3 pcs
- Green Onion [sectioned] 5 pcs
Marinade
- Lee Kum Kee Shaoxing Huadiao Wine 1 tbsp
- Egg White 1 tbsp
- Salt ¼ tsp
- Cornstarch ½ tsp
- Lee Kum Kee White Peppercorn Powder Little
Seasoning
- Lee Kum Kee Chilli Bean Sauce 2 tbsp
- Lee Kum Kee Premium Oyster Sauce 1 tsp
- Cornstarch 1 ½ tsp
- Sugar 1 tsp
- Lee Kum Kee Pure Sesame Oil 1 tsp
- Lee Kum Kee Shaoxing Huadiao Wine 5 tbsp
- Water ½ cup
Made with
Lee Kum Kee products
How to make it
-
Soak cloud fungus in water and cut into small pieces. Parboil in boiling water for a while and drain.
-
Marinate fish for 10 minutes and poach in warm oil until just cooked.
-
Heat 1 tbsp oil to sauté ginger and green onion. Add seasoning mix and fungus to cook for 2 minutes. Stir in fish to cook until heated through.
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