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New Style Fish Fillet in Hot and Spicy Soup

Preparation Time:   20  (mins)
Cooking Time:   20  (mins)
Cooking Method:   ----
Cook level:   Normal


flounder fish fillet 1 lb.
enoki mushrooms 2 bags(4 oz.)
shredded konnyaku (also known as konjak) 1 box (optional)
green and red peppers 2 oz.
tomatoes 3
egg white 1
cornstarch 4 tsp.
salt 1 tsp.
cooking wine 1 tsp.
stock 2 cups
fresh peppercorns, grounded 1 tsp.

Seasoning Mix

Soup Base for Sichuan Hot & Spicy Hot Pot 1 ½ Tbsp.
PANDA BRAND™ Oyster Flavored Sauce 1 Tbsp.
curry powder 1 tsp.
sugar 2 tsp.

1.   Clean then slice the fish fillet. Marinate in egg white, cornstarch, cooking wine and salt.
2.   Put enoki mushrooms, shredded konnyaku, green and red peppers, and tomatoes in boiling water until cooked through. Set aside in a big bowl. Add the fish fillet in boiled stock until 70% cooked, then remove from stock. Place the fish in the same bowl as mushrooms and vegetables. Reserve the fish stock.
3.   Heat fish stock. Add Lee Kum Kee Soup Base for Sichuan Hot & Spicy Hot Pot, Lee Kum Kee Panda Brand Oyster Flavored Sauce, and the rest of seasoning ingredients. Pour the seasoned stock over fish.
4.   Sprinkle the grounded peppercorns on top. Ready to serve.

Tag: Fish Fillet, Hot and Spicy Soup

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