Cantonese-style sea bass

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Old 25-Sep-2011
Cantonese-style sea bass

Prep time: 30 mins
Cooking time: 15 mins
(serves 4)
  • 60ml oil
  • 250g sea bass fillet, sliced
  • 30g fresh red chillies, sliced
  • 2g each, ginger and garlic, finely chopped
  • 20g button mushrooms
  • 10g spring onion, chopped
  • 100ml fish stock
  • 3g cornflour, dissolved in 50ml water
  • 30g Chinese black mushrooms and baby asparagus, blanched
  • 15g carrots and baby sweetcorn, sliced and blanched
1. Heat oil in a frying pan and sauté the fish on low heat until well done. Remove, drain and set aside.
2. To the same pan, add chillies, ginger, garlic, mushrooms, onion and sauté for 2 minutes. Add stock and salt and stir.
3. Add the cornflour solution and stir well. Return the fish to the pan. Add the remaining ingredients and cook until the fish is well coated with the sauce. Serve hot.

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