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CHNG Kee's sauce(s) used:

• CHNG Kee’s Light Soya Sauce

• CHNG Kee’s Oyster Sauce

• CHNG Kee’s Plum Sauce

Serves 4-6

Cooking Method

1. Season sliced fish flesh with CHNG Kee’s Light Soya Sauce, pepper powder, fine sugar, water, lime juice for 15 mins.

2. Dip the sliced fish in potato starch, and deep-dry with chilli padi and lemongrass till it turns golden brown in colour.

3. Remove, and arrange onto plate.

4. Heat up blended ingredients B, and pour it over to deep fried fish.

5. Top off with mango strips, and serve.

Ingredients A

• CHNG Kee’s Light Soya Sauce
• 1 tbsp potato starch
• 1 tbsp fine sugar
• 1 tbsp water
• 1 tbsp lime juice
• 1 tsp pepper powder
• 500 gm fish flesh (sliced)
• 10 gm chilli padi
• 1 pc lemongrass
• Fresh mango (shredded)

Ingredients B

• 1 tbsp CHNG Kee’s Oyster Sauce
• 1 tbsp CHNG Kee’s Plum Sauce
• 1 tbsp CHNG Kee’s Light Soya Sauce
• 1 tbsp chilli sauce
• 1 tbsp tomato sauce