Hot Chilli Soy Fish Fillet

This fish dish is quick, easy and totally delicious. One of those recipes that takes minutes to throw together, serve it with rice and/or steamed veggies – it's easy to make more than once mid-week, so you can always experiment.

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Total Time
5 Minutes
300g of fish fillet
2 cloves garlic, finely chopped
2 tbsp of corn starch
2 tbsp of vegetable oil
Sauce Mix
2 tbsp of Lee Kum Kee Hot Chilli Soy Sauce
2 tbsp of water
1 tbsp of Shaoxing rice wine or dry sherry
1 tbsp of Lee Kum Kee Premium Oyster Sauce
½ tsp of minced ginger
Step 1
Pat dry the fish fillet with a kitchen towel, then coat with the corn starch.
Step 2
Heat the wok to a medium heat, add the oil, then pan fry the fillet for 2 minutes each side, turning once. Remove and set aside.
Step 3
Using the same pan, add the garlic and fry till fragrant. Then, add the sauce mix and cook for 2 minutes. Pour the sauce over the fish fillets and serve.

Recipe Courtesy of Lee Kum Kee

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