Fish in Sichuan Hot and Spicy Sauce | Recipes | Lee Kum Kee Home | HONG KONG
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Keywords
- Lee Kum Kee
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at hk.lkk.com.
Ingredients
- Fish fillet 350 g [cut into pieces]
- Leek 90 g [sliced]
- Ginger 3 slices
- Red chilli ½ pc [cut into pieces]
- Dried red chilli 3 pc [about 1 g]
- Green onions 2 pc [sectioned]
- Corn starch 5 tbsp for dusting
- Shao Hsing wine 2 tsp
- Salt ¼ tsp
- Egg white 1 tbsp [beaten]
- Lee Kum Kee White Peppercorn Powder to taste
- Lee Kum Kee Sichuan Hot & Spicy Sauce 2 tbsp
- Lee Kum Kee Premium Oyster Sauce 2 tsp
- Water about 125 mL
- Sugar ½ tsp
- Corn starch ½ tsp
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