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Lee Kum Kee
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XO Mandarin Fish with Soybean Crumbles

XO Mandarin Fish with Soybean Crumbles
Cooking Method: Deep fry  
Serving Size: 4  (person)
Preparation Time: 480   mins
Cooking Time: 15   mins

Hot Level 1

  1. Prepare soybean crumbles: Put soybeans in a big bowl and soak in water for 6 hours.  Stir in seasoning mix and steam for 80 minutes until very soft.  Drain and then use processor to blend soybeans.  Heat work on high heat.  Add 10g vegetable oil and stir-fry Lee Kum Kee Chili Garlic Sauce.  Add mashed soybean and salt.  Stir well and set aside.
  2. Rinse mandarin fish.  Slit through head and tail to debone.  Slice fish meat.  Marinate and set aside.
  3. Steam fish head and tail until done.  Set aside.
  4. Blanch Shanghai cabbage in water and then stir-fry.  Parboil fish slices in oil and then cook in water until done.
  5. Heat work on high heat.  Add 20g oil and stir-fry soybean crumbles on medium heat until golden yellow.  Stir-in Lee Kum Kee XO Sauce.
  6. Put fish head and tail on a long plate.  Put fish slices in the middle and surrounded by Shanghai cabbage.  Drain and soak the oil from soybean crumbles.  Sprinkle on top of fish slices.

Tag: Mandarin Fish

The crispiness of soybean crumbles is critical and hence continous stir-fry until they are dried, crispy, flaky, with colour changed. For a smooth texture of fish, the temperature of oil and water in parboiling and blanching should not be too high.
Chef Recommendation

XO Sauce uplifts the class and overall taste profile of the dish. However, XO Sauce has to be added last; otherwise, it will be dried and easily burnt with a bitter taste. Adding Chili Garlic Sauce to the soybean crumbles give the aroma of garlic and savoury fresh chili taste. Chicken Bouillon Powder is a perfect condiment to impart a meaty umami taste to fish fillets.

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