Product(s) Used for this Recipe
Swanson Chicken Broth

Fish Slices In Sichuan Spicy Sauce(Daily Dish)

(For 5-6 person, a dish to serve with rice)

300g Garoupa Fish Filet(cut to 3/4cm thick pieces)
1/4 tsp Salt
1/4 tsp Sugar
1 TBS Light Soya Sauce
A dash of Black Pepper
Some Sweet Potato Starch for coating
Oil for deep flying

200g Brinjal(cut to finger thick wedge)

(C)To make Sichuan Spicy Sauce:
1 TBS Cooking Oil
1 tsp minced Ginger
1 TBS minced Garlic
6 Chili Padi(cut linely)

(D)For Garnishing
Some Red Chillie Shreds
Some cut Spring Onion

300ml *SWANSON 97% Fat Free Clear Chicken Broth
1 1/2 TBS Sugar
2 TBS Rice Vinegar
1 1/2 TBS Spicy Bean Sauce

(5人份 , 菜肴配白饭)



-1 汤匙菜油


-1 1/2汤匙糖
-1 1/2汤匙辣豆锩酱
Cooking Detail
Serving: For 5-6 person, a dish to serve with rice
5人份 , 菜肴配白饭
1.Marinate Fish Fillet slices with salt , Sugar ,Light Soya Sauce and a dash of Black Pepper.Coat with Sweet Potato Starch and deep fly in hot oil untill fish turns golden broen and cooked.Dish out and absorb excess oil with kitchen paper.

2.In the same oil , deep fly Brinjal untill cooked.Dish out and absorb excess oil with kitchen paper.

3.To make Sichuan Spicy Sauce:Heat up 1 TBS Oil in a non-stick wok.Saute minced Ginger and minced Garlic untill fragrant.Add in Chili Padi and saute for 1 minute.

4.Combine(E) and pour this mixture into work and bring to a boil.Add in deep friend Fish slices to coat with Sichuan Spicy Sauce.Add in Brinjal and toss well.Turn off firre and dish out to a plate .Garnish with some Red Chillie shreds and some cut Spring Onion Reday to serve.