New Style Fish Fillet in Hot and Spicy Soup
Lee Kum Kee

New Style Fish Fillet in Hot and Spicy Soup

Serves 4
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Create an authentic and healthy Sichuan boiled fish soup at home using Lee Kum Kee SiChuan Style Hot & Spicy Soup Base. We suggest using seabass or cod fillet, but you can use most white fish that will keep its form when cooked. Check out the recipe below!

Ingredients

400g Seabass or Cod Fish fillet
100g Enoki mushrooms
3 pcs Tomatoes, cut into wedges
Garnish
Sliced chilli (Optional)

Marinade

1 pc Egg white
2 tsp Corn starch
1 tsp Salt
1 tsp Cooking wine 1 tsp.
½ tsp Ground white pepper

Method

1 Clean and pat dry the fish fillets and cut into thick slices. Marinate for 15 mins.
2 Add Soup Base into water and bring to boil. Then add the mushroom and tomato, cook for 2 mins.
3 Then add the marinated fish fillet into soup, cook for 3 mins or until it is cooked. Ready to serve.
PREP TIME: 15 MINS | COOK TIME: 10 MINS
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