Hot Chilli Soy Sauce Fish Fillet
Lee Kum Kee

Hot Chilli Soy Sauce Fish Fillet

Serves 2
Rate this Recipe


300g fish Fillet
2 Cloves Garlic, finely chopped
2 Tbsp corn starch
2 Tbsp vegetable oil

Sauce Mix

2 Tbsp water
1 Tbsp Shaoxing rice wine or dry sherry
½  tsp minced ginger


1 Pat dry the fish fillet with a kitchen towel, then coat with corn starch.
2 Heat the wok to medium heat, add the oil then pan fry the fillet for 2 minutes each side, turning only once. Remove and set aside.
3 Using the same pan, add garlic fry till fragrant. Then add sauce mix and cook for 2 minutes. Pour over fish fillets and serve.
share on facebook
send email
All Lee Kum Kee Recipes
Sign Up Now
And don't forget, Chinese meals are made for sharing, so get friends and family together for a feast.