Fish Fillet With Xo Sauce at Caitlyn Philp blog

Fish Fillet With Xo Sauce. ½ tsp chicken bouillon powder (or ½ tsp of a crushed stock cube) mixed with ½ cup hot water. Heat oil on medium heat and sauté lee kum kee xo sauce until fragrant. I won’t complain about it at all, but i’ll say that if i were to make it, i’d go a lot heavier on the xo sauce,. This fish fillet with xo sauce dish comes from one of our favorite local restaurants. Steamed fish with xo sauce, a spicy dressing typically made of dried scallops, chilli peppers, dried shrimps, ham and garlic with an umami flavour, gives this dish the extra oomph! Stir in lee kum kee xo sauce and heat through. Marinate the scallops, shrimp, calamari and fish fillet for 20 minutes. Oil until golden yellow and done. 2 mulloway or barramundi fillets. Mix fish fillet with marinade and dust with corn starch. Boil the shrimp, calamari and fish fillet, then drain once fully cooked. 1 green onion, sliced diagonally. Simmer the scallops in water and drain once fully cooked.

Steamed fish with xo sauce, a spicy dressing typically made of dried scallops, chilli peppers, dried shrimps, ham and garlic with an umami flavour, gives this dish the extra oomph! Oil until golden yellow and done. Stir in lee kum kee xo sauce and heat through. Heat oil on medium heat and sauté lee kum kee xo sauce until fragrant. Boil the shrimp, calamari and fish fillet, then drain once fully cooked. 1 green onion, sliced diagonally. Marinate the scallops, shrimp, calamari and fish fillet for 20 minutes. This fish fillet with xo sauce dish comes from one of our favorite local restaurants. Simmer the scallops in water and drain once fully cooked. 2 mulloway or barramundi fillets.

Chao Zhou Restaurant

Fish Fillet With Xo Sauce I won’t complain about it at all, but i’ll say that if i were to make it, i’d go a lot heavier on the xo sauce,. This fish fillet with xo sauce dish comes from one of our favorite local restaurants. Simmer the scallops in water and drain once fully cooked. Heat oil on medium heat and sauté lee kum kee xo sauce until fragrant. Marinate the scallops, shrimp, calamari and fish fillet for 20 minutes. Stir in lee kum kee xo sauce and heat through. Mix fish fillet with marinade and dust with corn starch. ½ tsp chicken bouillon powder (or ½ tsp of a crushed stock cube) mixed with ½ cup hot water. Oil until golden yellow and done. Steamed fish with xo sauce, a spicy dressing typically made of dried scallops, chilli peppers, dried shrimps, ham and garlic with an umami flavour, gives this dish the extra oomph! Boil the shrimp, calamari and fish fillet, then drain once fully cooked. I won’t complain about it at all, but i’ll say that if i were to make it, i’d go a lot heavier on the xo sauce,. 1 green onion, sliced diagonally. 2 mulloway or barramundi fillets.

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