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Fish Fillet with Kung Pao Pasta Sauce

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Ingredients

Adjust Servings:
As needed Kung Pao Pasta Sauce
1 kg Fish Fillet cut into thick slices
1 pc Onion Big, cut into pieces
1 pc Green Bell Pepper seeded and cut into cube shape
1 pc Red Bell Pepper seeded and cut into cube shape
198 g Whole Mushroom cut into pieces
1/4 cup Roasted Peeled Peanuts
125 ml Water
1 Serving Flour for dusting
1 Serving Cooking Oil for deep frying
1 pc Egg beaten
3 Tbsp Soy Sauce
1/4 Tsp Black Pepper Ground
1 serving Salt

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Fish Fillet with Kung Pao Pasta Sauce

Cuisine:

    Made with Clara Ole Kung Pao Pasta Sauce

    • 60 Minutes
    • Serves 5
    • Medium

    Ingredients

    Directions

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    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.

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