Lee Kam Kee Sichuan Style Boiled Fish Sauce

Sichuan-style boiled fish sauce is made from Sichuan peppercorns, Yunnan peppers, salt-pickled peppers and other high-quality ingredients, mixed with selected spices, chicken soup and rapeseed oil commonly used in Sichuan cuisine. The soup base is oily but not greasy, and it is spicy and fresh!

 Premium Boiled Fish Spice Pack contains premium dried chili peppers and Sichuan peppercorns, which are spicy and numbing! You can add more spice to your spice preference.
 Boiled fish
 1.Mix the fish fillet (300g) with salt (1 tsp), pepper (a little), cornstarch (1 tbsp) and oil (1.5 tbsp) and marinate for 10 minutes.
 2. Put soybean sprouts (100g) into boiling water and cook until 80% cooked, then set aside.
 3. Pour in 2 packs of Sichuan-style boiled fish sauce and add 1 liter of boiling water and bring to a boil.

 4. Add the marinated fish fillet into the pot and cook for 3 to 5 minutes (*you can add soybean sprouts at the same time).
 5. Add premium boiled fish spice to the cooked fish fillet according to your preference for spiciness.
 Tips: Add roasted sesame seeds to enhance the sesame flavor.
 6. Finally, drizzle with cooked oil heated to 180 degrees Celsius and serve.
 Tips: You can add noodles to the dish according to your preference.
 Net weight: 271g