Hot Chilli Soy Sauce Fish Fillet
Lee Kum Kee

Hot Chilli Soy Sauce Fish Fillet

Serves 2
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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.
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