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Fish in Sichuan Hot and Spicy Sauce

  • Difficulty Level: 3
  • Serves Serves: 4
  • Preparation

    8 mins

  • Cooking

    10 mins

Less Than 30 mins Seafood Lunch Dinner Chinese Food

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

Sichuan Hot and Spicy Sauce 230g

Convenience Sauce

Sichuan Hot and Spicy Sauce
Premium Oyster Sauce 510g

Oyster Sauce

Premium Oyster Sauce
White Peppercorn Powder

Spice

White Peppercorn Powder

How to make it

  1. Mix fish with marinade.
  2. Dust fish with corn starch. Pan-fry fish in 2-3 tbsp oil until golden yellow and done. Drain.
  3. Saute ginger and green onions in 1 tbsp oil until fragrant. Add red dried chilli, red chilli and stir well. Sprinkle with wine.
  4. Add sauce mix, fish pieces and heat through.

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