Fish Slices in Chili Wine Sauce
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
How to make it
-
Soak cloud-ear fungus in water and cut into small pieces. Parboil in boiling water for a while and drain.
-
Marinate fish for 10 minutes and poach in warm oil until just cooked.
-
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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