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Qiling Fish With Sichuan Toban Djan Sauce
By Master Chef
Lian Yun Lei-1
Cut the fillet of fish with zigzag scoring on the surface
Then dust with corn flour and crispy fry it, place in the plate
Heat the wok add oil, garlic, green & red chilli with celery sauté everything
Add stock and toban djan sauce, check the seasoning
Pour the sauce on top of the crispy fried fish & serve hot.
John dory fish fillet - 180 gm
Corn flour - 20 gm
Salt - 2 gm
Sugar - 3 gm
Chinese toban djan sauce - 10 gm
MSG - 2 gm
Fresh red chill - 10 gm
Green chilli - 10 gm
Celery - 5 gm
Chili paste - 10 gm
Oil - 25 ml
Chilli paste - 5 gm
Cooking wine - 3 ml
Sesame oil - 2 ml