Baijia Fragrant and Hot Fish Flavor Seasoning 200g
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Szechuan Cuisine is a style of cooking originated in the Sichuan province of China. This method is notable for the use of chilli peper and garlic in its seasoning mixes. Baijia’s Fragrant & Hot Fish Flavour Seasoning is made in the Sichuan style and is available in 200g packets. The packet contains three sachets, namely the soup base, seasoning sachet, and dry food sachet.
- Brand: BaiJia
- Size: 200g
- Country: China
- Allergens: Broad Bean, Lactic Acid, Sulphites
Nutrition (Per 100g)
- Nutrition: Per 100g
- Salt: 14.1
- Protein: 4.51
- Fat: 20.8
- Energy: 1118kJ / 267kcal
- Carbohydrate: 15.4
- Soup Base: Low Erucic Acid Rapeseed Oil, Chilli 16%, Water, Salt, Bean Sauce (Red Chilli, Broad Bean, Salt, Flavour Enhancer E621), Ginger, Sugar, Sichuan Pepper, Garlic, Artificial Chicken Flavour Paste (Flavour Enhancer E621, E635, Lactic Acid, Capsicum Oleoresin), Artificial Chicken Flavour Paste (Flavour Enhancer E621, E635, Glucose, Water, Stabiliser E415, Maltodextrin), Yeast Extract, Spices (Tsaoko, Aniseed) (Sulphites)
- Seasoning Sachet: Corn Starch, Salt, Flavour Enhancer E621, White Pepper
- Dry Food Sachet: Chilli 9%, Sichuan Pepper
Marinate 1kg fish, sliced or cut into cubes, with 20g of cooking wine and the powder sachet for 10-15 minutes. Boil 700g of water (use chicken soup or bone soup for better result) with the fish bones and the seasoning sachet. Add the marinated fish in the pot and cook, then put into a bowl with vegetable in it, sprinkle content in dry food sachet on the fish. Heat up 150g of oil and pour the oil onto the fish. Serve.
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