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Recipe Fish Slices in Chili Wine Sauce

Fish Slices in Chili Wine Sauce

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

    15 mins

  • Cooking

    5 mins

30 minutes Chinese Food | Seafood Dinner Lunch Less Than 30 mins

What You Will Need

Ingredients

  • 300g/10.5 oz. thin fish slices (e.g., grass carp/white amur)
  • 20g/1 oz cloud-ear fungus
  • 20g/1 oz.
  • 3 slices ginger
  • 5 pcs. green onion

Marinade

  • 1 Tbsp. Shaoxing wine
  • 1 Tbsp. egg white
  • ¼ tsp. salt
  • ½ tsp. cornstarch
  • dash of pepper
  • cooking oil, for poaching

Seasoning

  • 2 Tbsp. Lee Kum Kee Chili Bean Sauce
  • 1 tsp. Lee Kum Kee Premium Oyster Sauce
  • 1½ tsp. cornstarch
  • 1 tsp. sugar
  • 1 tsp. Lee Kum Kee Pure Sesame Oil
  • 5 Tbsp. Shaoxing wine
  • ½ cup water

Made with
Lee Kum Kee products

Lee Kum Kee Chili Bean Sauce bottle, a savory and spicy sauce perfect for enhancing Asian dishes

Chili Sauces, Bean Sauces

Chili Bean Sauce (Toban Djan)

Premium Oyster Sauce, 11.5oz, Squeeze Bottle

Oyster Sauces

Premium Oyster Sauce
Pure Sesame Oil 15 fl oz (445 ml)

Sesame Oils

Pure Sesame Oil

How to make it

  1. Soak cloud-ear 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, cook for 2 minutes. Add fish and cook until heated through.

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