Wok-fried Giant Grouper Fillet with Fresh Lily Bulb
What you’ll need
Ingredients
- Giant grouper fillet 200 g [sliced] #
- Celery 100 g [sectioned]
- Black fungus 30 g
- Fresh lily bulb 30 g
- Red, green and yellow peppers 45 g [chopped]
- Honey pea 100 g
Marinade
- Lee Kum Kee Chicken Bouillon Powder 3 g
- A little Lee Kum Kee White Peppercorn Grinder
- Cornflour 3 g
Seasoning
- Lee Kum Kee XO Sauce 35 g
- Lee Kum Kee Premium Oyster Sauce 7 g
- Lee Kum Kee Chicken Bouillon Powder 3 g
- Lee Kum Kee Minced Garlic ½ tsp.
- Sugar 2 g
- A little cornflour slurry
- Ginger 3 g [chopped]
Made with
Lee Kum Kee products
How to make it
Marinade the Giant Grouper fillet for 10 minutes.
Cook the black fungus and honey peas in boiling water until fully cooked and drain.
Heat a wok, and pan-fry the Giant Grouper fillet until both sides are golden brown and set aside. Sauté the chopped ginger and minced garlic until fragrant. Add the celery, black fungus, honey peas and peppers, and stir-fry well. Add the fillet, fresh lily bulb and the seasoning mix, and stir-fry over medium heat.
*Made with chickens with no hormones used during raising
# If there is no giant grouper fillet , grouper fillet can be substituted.
