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Fish Fillet with Kung Pao Pasta Sauce

Ingredients

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

Procedure

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

BREADING

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

Product Used

Kung Pao Pasta Sauce

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