Ingredients
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As needed Kung Pao Pasta Sauce
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1 kg Fish Filletcut into thick slices
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1 pc OnionBig, cut into pieces
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1 pc Green Bell Pepperseeded and cut into cube shape
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1 pc Red Bell Pepperseeded and cut into cube shape
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198 g Whole Mushroomcut into pieces
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1/4 cup Roasted Peeled Peanuts
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125 ml Water
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1 Serving Flourfor dusting
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1 Serving Cooking Oilfor deep frying
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1 pc Eggbeaten
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3 Tbsp Soy Sauce
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1/4 Tsp Black PepperGround
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1 serving Salt
Directions
Steps
1
Done
|
Combine fish fillet and marinade in a bowl, stir to coat. Let stand for 30mins (overnight) |
2
Done
|
Dust fish fillet with flour. Shake to remove excess flour. Heat cooking oil for deep-frying over high heat. Put fish, deep-fry until golden brown. Remove and drain on paper towels. |
3
Done
|
Heat 3 tablespoons butter/cooking oil in a hot wok over high heat. Then add garlic, onion, peanuts, bell pepper and mushroom stir-fry for 1 minute. Add Clara Ole Kung Pao Sauce simmer for 1 minute then add fish and water, cook another 1 minute. |
4
Done
|
Transfer to serving plate. |