Ingredients
Stir-Fried Sea Bass with Celery
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Sea Bass 215.0 g
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Chinese Rice Wine (for marinating the fish) 5.0 g
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Sesame Oil (for marinating the fish) 5.0 g
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KNORR Intense Meaty Essence 1 kg 2.0 g
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KNORR SELECTIONS Batter Mix 500 g 100.0 g
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Shiitake Mushrooms, bite-size sliced 30.0 g
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Celery, chopped 20.0 g
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Soybean Paste 5.0 g
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KNORR SELECTIONS Oyster Flavoured Sauce 900G 5.0 g
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KNORR Intense Meaty Essence 1 kg 1.0 tsp
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KNORR SELECTIONS Seasoning Sauce 4300 ml 2.0 g
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Ginger, sliced 10.0 g
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Garlic, minced 5.0 g
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Red Finger Chilli, slant-sliced 5.0 g
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Chinese Rice Wine 15.0 g
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Sugar 1.0 g
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Stock
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Potato Starch, dissolved in water
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Vegetable Oil
Method
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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
