New Style Fish Fillet in Hot and Spicy Soup
What You Will Need
Ingredients
- Flounder fish fillet 450 g
- Enoki mushrooms 2 bags(110 g
- Shredded konnyaku (also known as konjak) 1 box (optional)
- Green and red peppers 55 g
- Tomatoes 3 pcs
- Stock 2 cups
- Fresh peppercorns (grounded) 1 tsp.
Marinade
- Egg white 1 pc
- Cornstarch 4 tsp.
- Salt 1 tsp.
- Cooking wine 1 tsp.
Seasoning
- Lee Kum Kee Soup Base for Sichuan Hot & Spicy Hot Pot 1 1/2 Tbsp.
- Lee Kum Kee Panda Brand Oyster Flavored Sauce 1 Tbsp.
- Curry powder 1 tsp.
- Sugar 2 tsp.
Made with
Lee Kum Kee products
How to make it
-
Clean then slice the fish fillet. Marinate in egg white, cornstarch, cooking wine and salt.
-
Put enoki mushrooms, shredded konnyaku, green and red peppers, and tomatoes in boiling water until cooked through. Set aside in a big bowl. Boil the marinated fish fillet in stock until 80% cooked, remove it from stock and reserve fish stock.
-
Heat up the fish stock and add Soup Base for Sichuan Hot & Spicy Hot Pot, Panda Brand Oyster Flavored Sauce and all other seasonings. Place the fish in the same bowl as mushrooms and vegetables.
-
Pour fish stock over the fish, mushrooms, and vegetables. Sprinkle the grounded peppercorns on top. Ready to serve.
You May Also Like
Wagyu Beef Fried Rice
- Difficulty
35 mins
1
Yam and Mushroom Rice with Sesame Oil
- Difficulty
35 mins
50
Hong Kong Style Curry Street Food
- Difficulty
20 mins
1