Wednesday, July 27, 2011

Kung Pao Fish (宫保鱼片)

1 lb fish fillet (i use basa fillet)
5 dried chillies - cut into halves
6 ginger slices
2 cloves garlic - sliced
1 stalk green onion - cut into small pieces
1 tbsp red peppercorns
2 tbsp roasted peanuts
1 tbsp cooking oil
1 tbsp chilli oil
1 tsp sesame oil

Seasonings for fish fillet
tiny pinch of salt
dash of peppper
1/2 tsp cornstarch

2 tbsp soy sauce
1 tbsp rice wine
1 tsp sugar
1 tsp tomato sauce
2 tsp cornstarch solution
2 tbsp water

  1. Season fish with marinade for 15 minutes or more.
  2. Heat up vegetable oil and chilli oil in a pan over low heat.  Fry the fish till almost cooked.  Remove and set aside.
  3. With the remaining oil, add dried chilli and peppercorns and saute till aromatic.
  4. Add ginger slices, garlic slices and green onions and continue to fry for 1 - 2 minutes.
  5. Return fish to the pan and pour the sauce over them.  Do a quick stir fry to mix them well.
  6. Drizzle sesame oil and add the roasted peanuts.  Toss to mix well.
  7. Transfer to a serving plate and serve immediately.

No comments:

Post a Comment