Authentic Asian Sauces
Chinese Grilled Fish with Cumin and Chilli Pepper
What You Will Need
Ingredients
- Osmanthus Fish 1pc
- Shrimp 6pcs
- Clams 150g (Purged of the sand)
- Red Chilli Peppers 20g (Cut into rings)
- Green Chilli Peppers 20g (Cut into rings)
- Celtuce 80g (Sliced)
- Deep Fried Bean Curd Stick 100g
- Celery 20g (Sectioned)
- Spring Onion 20g (Sectioned)
- Coriander some
- Dried Chilies some (Adjust according to personal taste)
- Appropriate Sichuan Pepper some (Adjust according to personal taste)
- Water 500ml
- Lee Kum Kee Peppercorn Chilli Oil (According to personal preference)
Marinade
- Lee Kum Kee Chilli Bean Sauce (Toban Djan) 2 tsp
- Lee Kum Kee Supreme Authentic First Draw Soy Sauce 1 tsp
- Sugar 1 tsp
- Chili Powder 1g
- Ground Sichuan Pepper 1g
- Cumin Powder 1g
Seasoning
- Lee Kum Kee Chilli Bean Sauce (Toban Djan) 3 tbsp
- Lee Kum Kee Salt Reduced Oyster Sauce 1.5 tbsp
- Lee Kum Kee No Hormones* Concentrated Chicken Broth 1.5 tbsp
- Lee Kum Kee Supreme Authentic First Draw Soy Sauce 2 tsp
- Sugar 1 tsp
Made with
Lee Kum Kee products
How to make it
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Wash the fish and cut the fish along the bone with a knife on the side of the fish. Divide the fish into two parts.
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Add marinade to the fish, spread evenly.
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Heat the wok with oil, pan-fry the fish over low heat until golden and set aside; Or bake in a preheated 180°C (356°F) oven for 15 minutes.
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Add deep fried bean curd sticks and fish to a shallow pan. Put other seafood and celtuce around the fish. Set aside.
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Heat the wok with oil. Add dried chillies and Sichuan peppers and stir-fry until fragrant. Add water and bring to a boil and add seasonings. Bring to a boil again and pour into the fish. Cover with chilli peppers, celery and spring onions.
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Heat 3 tbsp of oil in the wok. Add some Sichuan peppers and stir-fry until fragrant. Pour over the fish while it’s hot. Add Peppercorn Chilli Oil. Garnish with coriander and serve.
Tips:
Choose Osmanthus Fish or Bass if you prefer tender taste; Grass Carp has a firmer texture instead.