New Style Fish Fillet in Hot and Spicy Soup

Ingredients

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

Marinade

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

Methods:

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.

Tags: Lee kum kee

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Lee Kum Kee Hot & Spicy Soup Base 12x50g

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Prepared from selected chilli pepper with a blend of spices and Sichuan peppercorn to create this unique numbing hot and spicy soup base.

INGREDIENTS AND ALLERGENS DECLARATION

Salted Chilli Peppers (58%) (Chilli Peppers (80%), Salt), Soy Sauce (Water, Salt, Soybeans, Wheat Flour), Soybean Oil, Dried Chilli Peppers (5%), Sugar, Flavour Enhancers: E621, E627, E631; Salt, Sichuan Peppers (3%), Fermented Soybean Paste (Water, Salt, Soybeans, Wheat Flour), Spices.

For allergens, including Cereals containing Gluten, see ingredients in bold.

Pack Size: 12x50g
Layer: 18
Pallet: 144

NUTRITIONAL INFORMATION	PER 100g/ml
Energy (KJ)	649
Energy (Kcals)	157
Protein (g)	4.8
Available Carbohydrates (g)	8.2
Carbohydrates – Of Which Sugars (g)	5.7
Fat (g)	10
Fat – Of Which Saturates (g)	1.7
Fibre (g)	-
Sodium (mg)	5680
Total Salt (g)	14.2

Price:

£11.60

Quantity:

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