Tsing Wah Logo

Tsing Wah Logo

Open 7 days

Mon - Fri 9am - 6pm

Sat 10am - 4pm

Sun 10am - 3pm


218 York Street, Launceston, Tasmania 7250


03 6331 8867

Fish Slices in Chili Wine Sauce


  • 300g of Thin Fish Slices (e.g. Grass Carp)
  • 20g of Cloud-Ear Fungus
  • 3 Slices of Ginger
  • 5 Pieces of Green Onion (sectioned)


  • 1 tbsp of Shalocing Wine
  • 1 tbsp of Egg White
  • A Quarter tsp of Salt
  • Half a tsp of Cornstarch
  • A little Pepper

Seasoning Mix

  • 2 tbsp of Lee Kum Kee Chili Bean Sauce
  • 1 tsp of Lee Kum Kee Premium Oyster Sauce
  • A Half tps of Cornstarch
  • 1 tsp of Sugar
  • 1 tsp of Lee Kum Kee Pure Sesame Oil
  • 5 tbsp of Shaloxing Wine
  • Half a Cup of Water


  1. Soak cloud-ear fungus in water and cut into small pieces. Parboil in boiling water for a while and drain.
  2. Marinate fish for 10 minutes and poach in warm oil until just cooked.
  3. Heat 1 tbsp of oil to sautè ginger and green onion. Add seasoning mix and fungus, cook for 2 minutes. Add fish and cook until heated through.

Serves 4 people.