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Sautéed Fish Fillet with Celery and Lily Bulbs

Sauteed Fish Fillet with Celery and Lily Bulbs

  • Difficulty Level: 2
  • Serves Serves: 4
  • Preparation

    15 mins

  • Cooking

    15 mins

Chinese Food Seafood Dinner Lunch Less Than 30 mins

What You Will Need

Ingredients

  • Sole Fillet 200g (sliced)
  • Lily Bulbs 2 pcs (peeled)
  • Celery 200g (sectioned)
  • Carrot 30g (shredded)
  • Sliced Ginger 3-4pcs
  • Corn Starch a little

Marinade

  • Salt and Lee Kum Kee White Peppercorn Powder a little

Seasoning

  • Lee Kum Kee Double Deluxe Seasoned Soy Sauce 1 tbsp
  • Lee Kum Kee Pure Ground Fragrant Sesame Oil a little
  • Sugar a little
  • Corn Starch 1/2 tsp
  • Water 2 tbsp

Made with
Lee Kum Kee products

DDSSS 500ml

Soy Sauce

Double Deluxe Seasoned Soy Sauce
Pure Ground Fragrant Sesame Oil 207mL

Basic Cooking Sauce

Pure Ground Fragrant Sesame Oil

How to make it

  1. Marinade sole fillet for 15 minutes. Wrap it with corn starch to pan fry until cooked.

  2. Bring the water to boil, blanch sliced celery till half done. Drain and set aside.

  3. Sauté the ginger in 1 tbsp oil, add celery, carrot and lily bulbs to sauté slightly.

  4. Add sole fillet with seasonings and stir fry till hot. Ready to serve.

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