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History of Knorr

Knorr® Bouillon cube was introduced in 1912 (Bouillon is broth in French) which became an instant hit in the world of cookery. Families could now enjoy delicious meals at home without making stock from scratch. Carl Heinrich’s dedication and passion lives on through our Knorr® Chefs and today Knorr® products are available around the world.

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Back

History of Knorr

Knorr® Bouillon cube was introduced in 1912 (Bouillon is broth in French) which became an instant hit in the world of cookery. Families could now enjoy delicious meals at home without making stock from scratch. Carl Heinrich’s dedication and passion lives on through our Knorr® Chefs and today Knorr® products are available around the world.

Read More

INGREDIENTS

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  • Boneless thick fish fillet (cut into small cubes) 1/2 kg
  • Corn flour 2 tbsp
  • Water 2 tbsp
  • Salt n pepper 1/2 teaspoon
  • Knorr chili garlic sauce 1/4 cup
  • Soy sauce 2 tbsp
  • Chopped garlic 1 tbsp
  • Roasted peanuts 1/2 cup
  • Green capsicum( cut into small cubes) 1
  • Carrot (cut into small cubes and boiled) 1
  • Peanut or corn oil 2 tbsp
  • Oil
  • Iceberg lettuce (whole)

method

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  • Season fish with salt n pepper, mix corn flour and water well and add to coat fish soupstock.
  • Deep fry in a wok until golden and crispy, take out and keep aside.
  • In another wok, add peanut oil, when hot add carrot and capsicum, stir fry for few seconds on a high heat, take out and keep aside.
  • In the same wok, add garlic, soy sauce, chili garlic sauce, add fish and vegetables, stir fry for a minute, add peanuts and take off the heat immediately.
  • Pour small portions in each iceberg cup and serve.

INGREDIENTS

  • Boneless thick fish fillet (cut into small cubes) 1/2 kg
  • Corn flour 2 tbsp
  • Water 2 tbsp
  • Salt n pepper 1/2 teaspoon
  • Knorr chili garlic sauce 1/4 cup
  • Soy sauce 2 tbsp
  • Chopped garlic 1 tbsp
  • Roasted peanuts 1/2 cup
  • Green capsicum( cut into small cubes) 1
  • Carrot (cut into small cubes and boiled) 1
  • Peanut or corn oil 2 tbsp
  • Oil
  • Iceberg lettuce (whole)


method

  • Season fish with salt n pepper, mix corn flour and water well and add to coat fish soupstock.
  • Deep fry in a wok until golden and crispy, take out and keep aside.
  • In another wok, add peanut oil, when hot add carrot and capsicum, stir fry for few seconds on a high heat, take out and keep aside.
  • In the same wok, add garlic, soy sauce, chili garlic sauce, add fish and vegetables, stir fry for a minute, add peanuts and take off the heat immediately.
  • Pour small portions in each iceberg cup and serve.

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Main Course

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