Authentic Asian Sauces

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Recipe Chili Bean Whole Fish

豆瓣全魚

  • Difficulty Level: 2
  • Serves Serves: 4
  • Preparation

    5mins

  • Cooking

    25mins

What you’ll need

Made with
Lee Kum Kee products

How to make it

  1. 魚去鱗,洗淨,雙面切花刀,用少許和蔥薑碎,料酒醃30分鐘。 
  2. 熱鍋涼油,把醃好的魚煎至兩面金黃色,盛出備用。 
  3. 用鍋底剩餘的油爆香蔥,薑,蒜,八角,放入李錦記辣豆瓣醬,李錦記辣椒油,李錦記熊貓牌鮮味蠔油,李錦記特級鮮味生抽,李錦記臻選調味香醋和糖,炒勻後加適量水燒開。 
  4. 放入煎好的魚,燒開轉中火。煮15分鐘,將魚盛入盤中。
  5. 鍋中湯匙勾薄芡,加入李錦記鮮味雞粉,淋李錦記極純芝麻油,撒上蔥碎,澆在魚上即可。