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Fried Spicy Mandarin Fish

Preparation Time:   10  (mins)
Cooking Time:   10  (mins)
Cooking Method:   Braise
Cook level:   Normal
Serving Size:   4  (person)

Hot Level 2

Mandarin fish 500 g [1 tail]
Oil 1.2 kg [Vegetable oil, consumed 60g]
Pork 50 g [lean]
Pork 30 g [fatty]
Chinese mushroom(s) 20 g [diced]
Green onion(s) a little [sectioned]


Premium Dark Soy Sauce 2 g
Premium Light Soy Sauce 12 g
Chili Bean Sauce 5 g
Pure sesame oil 2 g
Chinkiang vinegar 1 g
Stock 300 g
Sectioned white part of green onion 25 g
Shao Hsing wine 15 g
Pickled minced chili 15 g
Pickled sectioned chili 10 g
Minced garlic 10 g
Minced ginger 10 g
Sugar 8 g
Pepper 1 g

  1. Rinse mandarin fish.  Cut a few slits evenly on the two sides of the back.  Rub with marinade evenly.  Cut pork into the size of soybean.  Set aside.
  2. Heat work on high heat.  Add oil and heat until hot.  Add mandarin fish and deep-fry or pan-fry for a short while.  Drain.
  3. Keep a little oil in work.  Add fatty pork, minced garlic, minced ginger and green onions.  Add lean pork and fry until lossen.  Add pickled minced chili, pickled sectioned chili, Lee Kum Kee Chili Bean Sauce, diced Chinese mushrooms, SIchuan pickled bean sprouts and stir-fry until fragrant.  Add Shao Hsing wine, stock, sugar, Lee Kum Kee Premium Light Soy Sauce and mandarin fish.  Boil and turn to low heat.  Simmer under cover for about 6 minutes.  Turn the fish, cook until glossy and the sauce nearly dries up.  Add Pure Sesame Oil, pepper and Chinkiang Vinegar and green onions.  Put on a serving plate.

Tag: Mandarin Fish

The fish has to be dried before pan-frying to avoid fish skin being spoiled. The pork has to be cut into the size of soybean to retain its mouth feel.
Chef Recommendation

Chili Bean Sauce can enrish the aroma of the dish. Chinkiang Vinegar should be added last for the vinegar aroma but not a sharp sour flavour. Premium Light Soy Sauce has a rish soy aroma,which can uplift the fish taste and bring out the sour,spicy,savoury and umami flavours of the whole dish.

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