KUNG PAO PATIN FISH FILLET

 

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STEP BY STEP 

Ingredient

Ingredient - Seasoning 3 tbsp premium Oyster sauce 3 tbsp black vinegar 1 tsp sesame oil 3 tbsp Chinese wine 1/2 tsp sugar

Heat up wok add in sufficient cooking oil and deep fried fish. Dish up and set aside.

Heat up wok add in 4 -5 tablespoon cooking oil. Add in saute ingredient.

Saute until fragrant then add in seasoning ingredient.

Heat up wok add in 4 -5 tablespoon cooking oil. Add in saute ingredient.

Saute until fragrant then add in seasoning ingredient.

Drizzle tapioca starch flour solution as per preference thickness.

Add in Fried Patin FIsh

Stir fry until well combine

Dish up.

Kung Pao Patin Fish Fillet

Ingredient 400 g Patin Fish Fillet 1/2 teaspoon salt 3 tablespoon tapioca starch flour

Ingredient - Seasoning 3 tbsp premium Oyster sauce 3 tbsp black vinegar 1 tsp sesame oil 3 tbsp Chinese wine 1/2 tsp sugar

Ingredient - saute 

3-4 cm Sliced Ginger
4 minced garlic. 10 soak dry chilli.

2 sliced holland onion
20 g gula melaka.

Cornstarch solution 1 tablespoon tapioca starch flour.
4-5 tablespoon water

Others
Sufficient Cooking oil  

Direction

• Today I am using Patin fish fillet. Mixed salt and tapioca starch flour until well combine and set aside 10 mins to marinate.

• Heat up wok add in sufficient cooking oil and deep fried fish. Dish up and set aside.

• Heat up wok add in 4 -5 tablespoon cooking oil. Add in saute ingredient. Saute until fragrant.

• Taste salty and sweetness as per preference.

• Drizzle tapioca starch flour solution as per preference thickness.

• Add in Fried Patin Fish, stir fry until well combine. Dish up.