New Style Fish Fillet in Hot and Spicy Soup


400g Seabass or Cod Fish fillet
100g Enoki mushrooms
3 pcs Tomatoes
Garnish Sliced chilli (Optional)


1 pc Egg white
2 tsp Corn starch
1 tsp Salt
1 tsp Cooking wine 1 tsp.
½ tsp Ground white pepper

Soup Base

1 Pack Lee Kum Kee Sichuan Style Hot & Spicy Soup Base
1 Tbsp Lee Kum Kee Premium Oyster Sauce
1 tsp Sugar
1L Hot Water


1.Clean and pat dry the fish fillets and cut into thick slices. Marinate for 15 mins.
2.Add Soup Base into water and bring to boil. Then add the mushroom and tomato, cook for 2 mins.
3.Then add the marinated fish fillet into soup, cook for 3 mins or until it is cooked. Ready to serve.

Lee kum kee

Lee Kum Kee Hot & Spicy Soup Base 12x50g

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