Fish Fillet with Kung Pao Pasta Sauce

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What you Need

  • 1 pack Clara Olé Kung Pao Pasta Sauce
  • 1kg fish fillet, cut into thick slices
  • 3 Tbsp butter
  • 1 pc onion, big cut into pieces
  • 1 pc green bell pepper, seeded and cut into cube shape
  • 1 pc red bell pepper, seeded and cut into cube shape
  • 1 cup button mushroom, sliced
  • 1/4 cup roasted peanuts, skinless
  • 1/2 cup water


  • 1 cup flour for dusting
  • 500ml cooking oil, for deep frying

How to Cook

  1. Combine fish fillet and marinade in a bowl, stir to coat. Let stand for 30mins or overnight.
  2. Dust fish fillet with flour, deep-fry until golden brown. Drain excess oil on paper towels.
  3. Saute garlic, onion, peanuts, bell pepper and mushroom for 2 minutes in butter.
  4. Add Clara Olé Kung Pao Pasta Sauce and water, simmer for 1 minute then add fish.
  5. Mix until fish is covered with sauce. Serve hot.


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