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Appetizing Fried Fish With Preserved Choy Sum In Minced Chicken Sauce
This dish has been optimized for 8 servings. Quantity and times may need to be varied. Here you can find more information about adjusted portion sizes: here
Step1 of 5: Fish
Clean the fish and make 2 deep slits on both sides.
Step2 of 5: MAGGI® Homemade Chicken Stock, Pepper, Egg, Corn starch
Rub over the marinade and let it marinate for 10 minutes. Dip the fish in the beaten eggs and coat it in the corn starch.
Step3 of 5
Heat 4 cups of oil and deep-fry the fish until it turns golden brown. Remove and drain the oil. Set fish aside.
Step4 of 5: Bird's Eye Chilli, Garlic, Preserved Bean Paste, Chicken Meat, Black Mushrooms, Preserved Choy Sum
Leave 2 tablespoons of oil in the wok and stir-fry chopped bird’s eye chilli, chopped garlic and preserved bean paste until fragrant. Add in minced chicken, choy sum and stir-fry until well combined.
Step5 of 5: Water, MAGGI® Chicken Stock Cube, Black Vinegar, Sugar, Pepper, MAGGI® Oyster Sauce, Sesame Oil, Dark Soy Sauce, Corn starch, Spring Onion, Red chili, Coriander (Cilantro) Leaves, Raw
Mix in the seasoning and bring it to a boil. Add corn starch to thicken the sauce. Pour sauce over the fish and enjoy the fish while it’s hot!