Ingredients Jump to Instructions ↓

  1. 150 g 1 tbsp

  2. 80 g 1 pack

Instructions Jump to Ingredients ↑

  1. Mix fish with beaten egg.

  2. Dust fish with corn starch. Pan-fry in 5 tbsp hot oil until golden yellow and done. Drain.

  3. Heat 1 tbsp oil. Stir in Lee Kum Kee Sauce For Lemon Chicken and heat through. Add fish and stir well lightly.


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