Tempura Dover Sole with Chili Garlic Sauce
What You Will Need
Ingredients
- 1 box tempura mix
- 450 g dover sole filler, cut in half
- 5 Tbsp. oil, for deep-frying
Seasoning
- 2 Tbsp. Lee Kum Kee Chili Garlic Sauce
- 4 Tbsp. mayonnaise
- 1 pinch black pepper, for taste
Made with
Lee Kum Kee products
How to make it
In a small bowl, mix Chili Garlic Sauce and mayonnaise.
Preheat oil in pan on medium to high heat.
Season fish with black pepper. Coat fish in tempura mixture. Shake off excess batter.
Slowly place battered fish into pan. Fry both sides until golden brown.
Serve with Chili Garlic Mayonnaise.
