Hot Chilli Soy Fish Fillet
Hot Chilli Soy Fish Fillet

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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