Sichuan Boiled Fish | Recipes | Lee Kum Kee Home | HONG KONG
Marinate, stir fry, dipping, dressing - Explore easy and delicious recipes, cooking with Lee Kum Kee sauces.
Ingredients
- Mandarin fish 1, fillet and retain fish bone
- Sprout 60g
- Deep-fried bean curd 6 pcs, halved and boiled
- Ginger 2 slices
- Dried pepper 2 pieces
- Sichuan peppercorn 1 tsp
- Lee Kum Kee Concentrated Chicken Broth 1 tbsp
- Water 1 cup
- Lee Kum Kee Freshly Minced Garlic 1 tsp
- Green onion and coriander, to serve
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