Hot and Sour Fish Fillet - Pat Chun International Limited

Hot and Sour Sole Fish

Hot and Sour Fish Fillet (Serves 2)

1 slice sole fish (approx 300g)
1 lemon
3 tbsp Bread crumbs

Dash of sugar
Dash of salt
Dash of white pepper
1 egg

2 tbsp Pat Chun Preserved Vegetable Sauce
1 tbsp Pat Chun Extra Hot Chili Sauce
2 slices of lemon
1 tbsp salt
Dash of sugar

1. Marinade sole fish for 10 minutes.
2. Brush sole fish with bread crumbs. Fry sole fish until golden, dish up.
3. Mix sauce and pour over the fish. Serve.