Tuesday, May 1, 2012

Kung Pao Fish Fillet

A common 'kung pao' sauce that can be used to cook fried fish fillet, fried chicken, fried prawns or anything when you feel like having 'kung pao' flavoured food.  Served with white rice on a plate with some vegetables makes a complete tasty One Dish Meal for lunch or dinner.

500 gm fish fillet - cut bit size slices
Marinate with 1 tsp each of salt and sesame oil, 1/2 tsp pepper, 1 egg and 2 tbsp of cornflour
enough oil to fry fish fillet
6-8 dried chillies - soaked and cut into 2
1 big onion  - cut wedges
1 inch piece young ginger - sliced
1-2 stalks spring onion - cut 1" length
Kung Pao Sauce [Mix all together] - taste to adjust seasoning
3 tbsp white vinegar
3 tbsp tomato sauce
3 tbsp dark soy sauce
5 tbsp sugar
100 - 150 ml water
2 tsp constarch
  1. Heat enough oil in wok and fry fish fillet in batches until golden and crispy at the edges.  Dish out on plate.
  2. Remove oil and only leave a tablespoon of it to saute dried chillies and ginger untill aromatic.  Add in onion.
  3. Pour in combined kung pao sauce mixture.  Allow it to boil then add in fried fish fillet and spring onion.
  4. Stir fry to combine all ingredients and fish slices are well coated with kung pao sauce.
  5. Serve immediately.
This dish was prepared at my mum's place for a family of 10.

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