Corporate Site 
New Style Fish Fillet in Hot and Spicy Soup
What You Will Need
Ingredients
- 1 lb. flounder fish fillet
- 2 bags(4 oz.) enoki mushrooms
- 1 box (optional) shredded konnyaku (also known as konjak)
- 2 oz. green and red peppers
- 3 tomatoes
- 2 cups stock
- 1 tsp. fresh peppercorns, grounded
Marinade
- 1 egg white
- 4 tsp. cornstarch
- 1 tsp. salt
- 1 tsp. cooking wine
Seasoning
- 1 1/2 Tbsp. Lee Kum Kee Soup Base for Sichuan Hot & Spicy Hot Pot
- 1 Tbsp. Lee Kum Kee Panda Brand Oyster Flavored Sauce
- 1 tsp. curry powder
- 2 tsp. sugar
Made with
Lee Kum Kee products
How to make it
Clean then slice the fish fillet. Marinate in egg white, cornstarch, cooking wine and salt.
Put enoki mushrooms, shredded konnyaku, green and red peppers, and tomatoes in boiling water until cooked through. Set aside in a big bowl. Boil the marinated fish fillet in stock until 80% cooked, remove it from stock and reserve fish stock.
Heat up the fish stock and add Lee Kum Kee Soup Base for Sichuan Hot & Spicy Hot Pot, Panda Brand Oyster Flavored Sauce and all other seasonings. Place the fish in the same bowl as mushrooms and vegetables.
Pour fish stock over the fish, mushrooms, and vegetables. Sprinkle the grounded peppercorns on top. Ready to serve.
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