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Ingredients

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Fish Preparation

Sauce Preparation

  • Peanut Sauce 30.0 ml
  • Ginger, minced 30.0 g
  • Garlic, minced 30.0 g
  • Green Finger Chillies, finely sliced 2.0 pc
  • Black Beans, soaked in warm water 50.0 g
  • Chilli Bean Paste 30.0 g
  • Knorr Rock Sugar Honey Sauce 3kg 60.0 ml
  • Red Bell Pepper, small diced 30.0 g
  • Green Bell Pepper, small diced 30.0 g
  • Cornstarch, diluted in half a cup of water 15.0 g
  • Sesame Oil 15.0 ml

Tofu Preparation

  • Japanese (or Korean) Semi Soft Tofu 1.0 pack
  • Cornstarch 200.0 g

Presentation

  • Leeks 80.0 g
  • Sesame Oil 45.0 ml

Preparation

  1. Fish Preparation

    • Add the rice wine to the fish and it all over the fillet.
    • Season the fish with Knorr Chicken Powder and arrange the fillet on a serving plate that would fit the steamer and place the honshimeiji mushrooms, ginger slices and leeks on top of the fish. Cover the plate with cling film and steam. Cook the fish for approximately 8 minutes (depending on the thickness of the fish).
    • When the fish is done cooking, remove the excess liquid from the plate along with the ginger and leeks from the fish. Set aside.
  2. Sauce Preparation

    • Dilute Knorr Chicken Powder in half a cup of water.
    • Heat the peanut oil in a wok. Saute the ginger, garlic and chillies.
    • Strain the black beans from the liquid. Add the black beans to the sauce along with the diced bell peppers, Knorr Oyster Flavoured Sauce, hot bean paste and Knorr Rock Sugar Honey Sauce. Add the slurry only if the sauce still needs to be thickened. Set aside.
  3. Tofu Preparation

    • To make the fried tofu, pat the tofu with a paper towel to remove excess liquid. Lightly dust with cornstarch. Deep-fry until golden brown.
  4. Presentation

    • Transfer the fish onto prepared plate and pour the sauce over the fish.
    • Arrange the tofu on the fish.
    • Garnish with fine julienne of green leeks.
    • Heat sesame oil using a small pan. While the oil is piping hot, gently drizzle over the leeks and fish. Serve immediately.
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