0 0
Fish Fillet with Kung Pao Pasta Sauce

Share it on your social network:

Or you can just copy and share this url

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

Bookmark this recipe

You need to login or register to bookmark/favorite this content.

Fish Fillet with Kung Pao Pasta Sauce

Cuisine:

    Made with Clara Ole Kung Pao Pasta Sauce

    • 60 Minutes
    • Serves 5
    • Medium

    Ingredients

    Directions

    Share
    (Visited 367 times, 1 visits today)

    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.

    TasteSetters

    Recipe Reviews

    There are no reviews for this recipe yet, use a form below to write your review
    previous
    Steamed Fish Fillet with Garlic
    next
    Pastel
    previous
    Steamed Fish Fillet with Garlic
    next
    Pastel

    Add Your Comment