Haidilao Spicy Seasoning for Preparation of Boiled Fish 198g
Haidilao spicy seasoning for preparation of boiled fish, the authentic Chongqing Flavour, spicy boiled fish sauce from Haidilao. Simply follow instruction shown on package and cook nice taste fish at home.
Literally, the Chinese name of Sichuan boiled fish “Shui Zhu Yu (水煮鱼)” means water boiled fish. The marinated fish slices are poached briefly in seasoned water. They taste very tender, succulent and packed with flavour. To achieve the best result, we recommend you use fresh fillets instead of frozen ones.
Haidilao is one of China's well-known brands and a leading enterprise and brand in the food industry. The brand Haidilao was founded in 1994. With over 20 years of development, Haidilao International Holding Ltd. has become a world-renowned catering enterprise.
By the end of June 30, 2020, Haidilao has opened 935 chain restaurants in China, Singapore, U.S., South Korea, Japan, Canada, the United Kingdom, Malaysia, Vietnam, Indonesia and Australia.
How to use
1. Seasoning the fish fillet: Put 1kg of sliced fish fillet in a clean container, add the fish seasoning sauce and half bag of flavour seasoning sauce in to container, stir evenly with chopsticks, and set aside.
2. Cooking vegetables: Add some salt or chicken powder in a pot, add beansprout and water to heat up. Drain the water and place beansprout on the bottom of the serving bowl, set aside.
3. Cooking soup base: Add 700ml water in a pot, add the remaining half of the seasoning bag after boiling, and boil again.
4. Cooking fish fillets: Add the seasoned fish fillets into this pot one by one, wait until boiling again, and then cook for 3-5 minutes then placing fish fillets on top of the beansprout in serving bowl to finish the dish.
1. If all the fish fillets are poured into the pot together, it will stick after cooking, and the fish fillets will be broken when the chopsticks are caught.
2. After the last step, sprinkle the rest of dry chilli and peppercorns on top of the cooked fish fillets, pour 100g of piping hot oil on dry chilli and peppercorns will taste better.
Per 100g (prepared):