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Stir-Fried Sea Bass with Celery

  • Sea Bass 215.0 g
  • Chinese Rice Wine (for marinating the fish) 5.0 g
  • Sesame Oil (for marinating the fish) 5.0 g
  • Shiitake Mushrooms, bite-size sliced 30.0 g
  • Celery, chopped 20.0 g
  • Soybean Paste 5.0 g
  • Garlic 2.0 g
  • Ginger, sliced 10.0 g
  • Garlic, minced 5.0 g
  • Red Finger Chilli, slant-sliced 5.0 g
  • Chinese Rice Wine 15.0 g
  • Sugar 1.0 g
  • Stock
  • Potato Starch, dissolved in water
  • Vegetable Oil
  • Ground Pepper
  1. Stir-Fried Sea Bass with Celery

    • Marinate sea bass fillet with Chinese rice wine, KNORR Intense Meaty Essence* and sesame oil, then mix well.
    • Coat sea bass fillet with KNORR SELECTIONS Batter Mix**, slightly tap the excess off. Fry sea bass fillet until it turns golden, then leave it to drain the excess oil.
    • Add a little dissolved potato starch into the sauce to thicken it. Stir-fry the sea bass fillet, celery and red finger chilli until well-mixed.
    • Put on a serving plate, decorate the dish with celery leaves and sliced red finger chilli. Pair with rice.
    * KNORR Intense Meaty Essence, for marinating the fish, 2g
    ** KNORR SELECTIONS Batter Mix, for coating, 100g
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