New Style Fish Fillet in Hot and Spicy Soup | Recipes| Lee Kum Kee Home Canada
Keywords
- Lee Kum Kee
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Cooking tools:
- Spice grinder
- Chef's knife
- Cutting board
- Mixing bowl
- Pot
- Saucepan
- Stove
- Slotted spoon
- Colander
- Ladle
- Serving bowl
- Measuring spoon
- Measuring cup
Ingredients
- 450 g flounder fish fillet
- 2 bags (113 g) enoki mushrooms
- 1 box (optional) shredded konnyaku (also known as konjak)
- 56 g green and red peppers
- 3 tomatoes
- 2 cups stock
- 1 tsp. fresh peppercorns, grounded
- 1 egg white
- 4 tsp. cornstarch
- 1 tsp. salt
- 1 tsp. cooking wine
- 1 1/2 Tbsp. Lee Kum Kee Soup Base for Sichuan Style Hot & Spicy Hot Pot
- 1 Tbsp. Lee Kum Kee Panda Brand Oyster Flavoured Sauce
- 1 tsp. curry powder
- 2 tsp. sugar
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