White Fish Filet in chili sauce
Persons
4
Prep Time
30 minutes
Cook Time
20 minutes
Total Time
50 minutes
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!
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