Ingredients Jump to Instructions ↓

  1. 250 g 1 pc, Garoupa or Mandarin fish

  2. 1 pc

  3. 8 pieces 1 pc

  4. 8 pieces 40 g Enoki mushroom(s)

  5. 40 g Butter a little Sauce for Fried Cod Fillet

  6. 50 g 1 pack 1 tbsp Corn starch

  7. 1/2 tsp Sugar

  8. 1/4 tsp Salt

  9. 1/8 tsp

Instructions Jump to Ingredients ↑

  1. Fillet the fish and into 8 butterfly slices. Mix fish slices with marinade. Stir-fry the two mushrooms with butter for a short while. Set aside. Cook cauliflower. Arrange on a serving plate. Wrap mushrooms with fish slices to make fish rolls. Pan-fry until done. Pan-fry soft bean curd until both sides are golden yellow. Arrange by the side of cauliflower. Put fish rolls on bean curd. Heat through Lee Kum Kee Sauce For Fried Cod Fillet and pour over fish rolls. Note: This recipe is provided by Super Star Group - the chef of Central shop Chung Man Poi.


Send feedback