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FRIED SOLE FILLET WITH TWO FLAVORS
(Serving Size 4)

Cooking Method
Deep Fry

INGREDIENTS
- Fish fillet - Sole fillet (cut into pieces) 350 g / 12 oz
- HAC Corn Starch ½ cup for dusting
- Royles Canned Pineapple (diced) 1 ring
- Green Peas 1 tbsp

Sauce for Sweet and Sour Pork/Spare Ribs 1 pack

MARINADE
Lee Kum Kee Premium Oyster Sauce 1 tbsp, Egg White 1 tbsp

SAUCE MIX
- Lee Kum Kee Chili Garlic Sauce ½ tbsp
- HAC Corn Starch 1 ½ tsp
- Sugar ½ tsp
- Lee Kum Kee Premium Oyster Sauce 1 tbsp
- Water 6 tbsp

INSTRUCTIONS
1. Mix fish fillet with marinade and dust with corn starch. Deep-fry fish in hot oil until golden yellow and done. Drain.

2. Heat 1 tbsp oil. Add pineapple, green peas and stir-fry for a while. Add Lee Kum Kee Sauce for Sweet and Sour Pork/Spare Ribs and heat through. Stir in half of the fried fish lightly. Put on one side of the serving plate.

3. Heat 1 tbsp oil. Add sauce mix and heat through. Stir in the left half of the fried fish lightly. Put on the other side of the serving plate. Serve hot.

Recipe adapted from Lee Kum Kee - www.lkk.com

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