Fish Flavored Sauce Recipe


Difficulty LevelEasyHealth IndexAverage
DishMain Ingredient
Interest Group


 Hot chili paste/1 teaspoon crushed red pepper flakes2 Teaspoon
 Garlic cloves2⁄3 Ounce, peeled (20 Gram, 4 Large Size)
 Fresh ginger slice1⁄4 Inch, peeled
 Scallions1 1⁄3 Ounce, trimmed and cut into 1 inch pieces (40 Gram, 2 Medium Size)
 Chicken broth240 Milliliter (1 Cup, Preferably Chinese Chicken Broth)
 Soy sauce60 Milliliter (1/4 Cup, Light / Reduced Salt)
 Rice wine3 Tablespoon
 Sugar2 Tablespoon
 Chinese black vinegar1 1⁄2 Tablespoon
 Cornstarch1 Tablespoon
 Oriental sesame oil1 Teaspoon
 Freshly ground black pepper1⁄4 Teaspoon
 Vegetable oil3 Tablespoon

Nutrition Facts

Serving size: Complete recipe

Calories 784 Calories from Fat 447

% Daily Value*

Total Fat 51 g77.8%

Saturated Fat 6.6 g33%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 4369.4 mg182.1%

Total Carbohydrates 65 g21.7%

Dietary Fiber 2.3 g9.4%

Sugars 34.8 g

Protein 8 g15.6%

Vitamin A 47.6% Vitamin C 23.3%

Calcium 8.1% Iron 14%

*Based on a 2000 Calorie diet


Put the chili paste in a food processor with the metal blade in place.
With the motor running drop the garlic, ginger, and scallions through the feed tube and chop finely, about 10 seconds.
Combine all the remaining ingredients except the vegetable oil in a bowl.
Heat a wok or heavy skillet over high heat.
Add the vegetable oil and heat it.
Add the scallion mixture and stir-fry until fragrant, about 10 seconds.
Add the broth mixture and cook until thick enough to coat the back of a spoon, about 2 minutes, stirring constantly.