POACHED FISH IN SPICY SAUCE
1 pack Ching's Secret Schezwan sauce mix
7-8 pcs fish, poached
450 ml water
1 spring onion to garnish
Method:
Poach the fish pieces by gently cooking them in water just below the boiling temperature. Strain the fish pieces and arrange them in a serving plate. Add 450 ml of water in a pan, mix in entire content of Ching's Secret Schezwan Sauce Mix, and cook till the sauce becomes thick.
Slowly pour the sauce on the poached fish slices, garnish with chopped spring onions and serve hot.
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