New Style Fish Fillet in Hot and Spicy Soup
What You Will Need
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
Marinade
- 1 egg white
- 4 tsp. cornstarch
- 1 tsp. salt
- 1 tsp. cooking wine
Seasoning
- 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
Made with
Lee Kum Kee products
How to make it
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Clean then slice the fish fillet. Marinate in egg white, cornstarch, cooking wine and salt.
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Put enoki mushrooms, shredded konnyaku, green and red peppers, and tomatoes in boiling water until cooked through. Set aside in a big bowl. Boil the marinated fish fillet in stock until 80% cooked, remove it from stock and reserve fish stock.
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Heat up the fish stock and add Lee Kum Kee Soup Base for Sichuan Style Hot & Spicy Hot Pot, Panda Brand Oyster Flavored Sauce and all other seasonings. Place the fish in the same bowl as mushrooms and vegetables.
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Pour fish stock over the fish, mushrooms, and vegetables. Sprinkle the grounded peppercorns on top. Ready to serve.
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