Lubina Chilena Al Estilo Kung Pao (chilean Style Kung Pao Sea Bass)
This Lubina Chilena al Estilo Kung Pao (Chilean Style Kung Pao Sea Bass) recipe combines the flavors of Chinese and Chilean cuisine to create a delicious and unique dish.
Ingredients
- 1 lb sea bass fillets
- 2 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 1 tablespoon cornstarch
- 1/4 cup chicken broth
- 2 tablespoons sugar
- 2 cloves garlic, minced
- 1 teaspoon ginger, minced
- 1/2 cup peanuts
- 4-6 dried red chilies
- 3-4 green onions, chopped
Instructions
- In a small bowl, mix together the soy sauce, rice vinegar, sesame oil, and cornstarch. Set aside.
- Heat a wok or large skillet over high heat. Add the sea bass fillets and cook for 2-3 minutes on each side until golden brown. Remove from the wok and set aside.
- In the same wok, add the chicken broth, sugar, garlic, ginger, peanuts, and dried chilies. Stir-fry for 1-2 minutes.
- Return the sea bass to the wok and add the soy sauce mixture. Cook for an additional 2-3 minutes, stirring gently to coat the fish with the sauce.
- Remove from heat and garnish with chopped green onions.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 15 minutes
- Total time:
- 35 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 300 per serving
- Protein
- 25g
- Carbohydrates
- 15g
- Fat
- 12g
Supplies
Wok Cooking Spoon Small Bowl
Tools
Knife Cutting Board
Serving suggestions
Serve the Lubina Chilena al Estilo Kung Pao with steamed white rice or stir-fried vegetables.
Tips & tricks
For a spicier kick, add more dried red chilies to the dish. Adjust the amount according to your preference.
Cost
$20