Double-cooked Fish Fillets (chinese food)

Ingredients:

3 pcs Fish fillets
Salad oil
Marinade:
2 tsp Jiafan rice wine
Salt to taste
Seasoning:
1 tsp Hot bean paste
tbsp Black beans
1 tsp Sweet bean paste
3 tbsp Water
1/3 tsp Chicken powder
1/3 tsp Sugar
pc Egg
tbsp Cornstarch
Some leeks and red chilli

Method:

Clean the fish fillets and cut into chunks. Marinate with salt and rice wine.

Mix the egg and cornstarch. At the same time heat up a wok with enough oil to 175C/350F. Thinly coat the fish with the egg mixture and deep-fry them until the colour has changed.

Leave a little oil in the wok, and stir-fry the black beans and hot bean sauce until fragrant. Add in sweet bean paste, water, sugar, and chicken powder. Return the fish fillets to the wok. Stir briefly and add in leeks and red chilli. Lightly stir to mix and dish off.Ingredients:

3 pcs Fish fillets
Salad oil
Marinade:
2 tsp Jiafan rice wine
Salt to taste
Seasoning:
1 tsp Hot bean paste
tbsp Black beans
1 tsp Sweet bean paste
3 tbsp Water
1/3 tsp Chicken powder
1/3 tsp Sugar
pc Egg
tbsp Cornstarch
Some leeks and red chilli

Method:

Clean the fish fillets and cut into chunks. Marinate with salt and rice wine.

Mix the egg and cornstarch. At the same time heat up a wok with enough oil to 175C/350F. Thinly coat the fish with the egg mixture and deep-fry them until the colour has changed.

Leave a little oil in the wok, and stir-fry the black beans and hot bean sauce until fragrant. Add in sweet bean paste, water, sugar, and chicken powder. Return the fish fillets to the wok. Stir briefly and add in leeks and red chilli. Lightly stir to mix and dish off.