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Fish Slices in Chilli Wine Sauce

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

    8 mins

  • Cooking

    15 mins

Less Than 30 mins Seafood Dinner Lunch Chinese Food

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

Chilli Sauce

Chilli Bean Sauce (Toban Djan)
White Peppercorn Powder

Spice

White Peppercorn Powder
Premium Oyster Sauce 510g

Oyster Sauce

Premium Oyster Sauce
Pure Sesame Oil 15 fl oz

Basic Cooking Sauce

Pure Sesame Oil
Shaoxing Huadiao Wine

Wine

Shaoxing Huadiao Wine

How to make it

  1. Soak cloud fungus in water and cut into small pieces. Parboil in boiling water for a while and drain.
  2. Marinate fish for 10 minutes and poach in warm oil until just cooked.
  3. 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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