Fish Slices in Chilli Wine Sauce
What You Will Need
Ingredients
- 300 g Thin Fish Slices [Grass Carp etc]
- 20 g Cloud Fungus
- 3 pcs Ginger Slices
- 5 pcs Green Onion [sectioned]
Marinade
- 1 tbsp Shiao Hing Wine
- 1 tbsp Egg White
- ¼ tsp Salt
- ½ tsp Corn starch
- Little White Pepper Powder
Seasoning
- 2 tbsp Lee Kum Kee Chilli Bean Sauce
- 1 tsp Lee Kum Kee Premium Oyster Sauce
- 1 ½ tsp corn starch
- 1 tsp Sugar
- 1 tsp Lee Kum Kee Pure Sesame Oil
- 5 tbsp Shiao Hung Wine
- ½ cup Water
Made with
Lee Kum Kee products
How to make it
Soak cloud 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 to cook for 2 minutes. Stir in fish to cook until heated through.