White Fish Filet in Chili Sauce

Ingredients

• 700g white fish filet - cut into bite sizes
• pepper and salt
• 5 tbsp katakuriko/potato starch
• 3 garlic cloves - finely chopped
• 2 carrot - cut into bite sizes
• 1 green bell pepper - cut into bite sizes

For the sauce
• 2 tbsp white (cooking) wine
• 80g ketchup
• 1 tbsp sugar
• 1 tsp sesame oil
• 1 to 2 tsp chicken powder
• 1 garlic clove - grated
• 1/2 tsp soy sauce
• 100ml water
• 1 to 2 tsp katakuriko/potato starch - dissolve with 1 tbsp water (optional)

Instructions

• 1. In a small bowl, add all the sauce ingredients and mix to combine.
• 2. Season the fish filet with salt and pepper. Place on the paper towel to drain for about 10min.
• 3. Then dust with katakuriko/potato starch.
• 4. Shallow-fry the fish. Lay it on the paper towel to drain excess oil. Set aside.
• 5. In a skillet, heat 2 tbsp oil and fry the garlic until fragrant. Add onion and carrot in this order and fry until lightly soft.
• 6. Add the mixed sauce at a time and bring it to a boil. Once boiled, add the fish and green bell pepper. Cook for a few more minutes. Serve hot!
• 7. If you want to make the sauce thicker, add the dissolved katakuriko/potato starch and cook for a few more seconds. Remove from the heat and serve!

https://atelierlalune.com/2019/03/white-fish-filet-with-chili-sauce/

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