1. Rinse 1kg of fish fillets/chunks, drain them and put the inside a bowl. Marinate the fish with a seasoning powder bag (20g) for around 10 minutes.
2. Add some oil (about 150g)to a pan with the seasoning bag (150g), then stir-fry until fragrant. Pour 750ml of water into a pan, bring it to a boil and let it simmer for 3-5 minutes, then add the fish and let it cook for further 5 minutes. Plate it.
3. Sprinkle the chilli seasoning (10g) directly on top of the fish (dose to taste).
4. Add 100g of vegetable oil to a pan and cook it until hot. Pour the smoking-hot oil directly on top of the fish. Sprinkle freshly chopped green onion on top. Enjoy!

3 SERVINGS PER CONTAINER
SERVING SIZE 1/4 cup (50g)

Tasting bag (150g): Vegetable Oil, Broad Bean Paste (Chilli Pepper, Broad Bean Kernel, Water, Salt, Wheat), Chili, Ginger, Garlic, Pickled Chili, Fermented Soya Bean, Szechuan Pepper, MSG, Salt, Sugar, Spices, Food Flavor and Fragrances, Food Additives, Disodium 5’-Ribonucleotide
Pickled fish package (20 g): Salt, Starch, Papain, Sodium Tripolyphosphate
Dry Package (10g): Chilli, Spices.