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Serves 4

Ingredients required for this recipe:

3 tbs Trident Sweet Chilli Sauce

2 tbs Black Bean Sauce

1 cup fish stock or water

½ cup cornflour

500g fish such as basa, snapper or dory

Salt and pepper

1 cup vegetable oil

1 medium onion, finely sliced

½ red capsicum, cut into small squares

½ green capsicum, cut into small squares

2-3 garlic cloves, finely sliced

½ – 1 can Trident Baby Cut Corn, drained


  • Mix Trident Sweet Chilli Sauce and Black Bean Sauce with stock and 1 tbs of cornflour.
  • Cut fish into 4 x 6 cm slices and season lightly with salt and pepper. Coat with remaining cornflour.
  • Heat oil in a wok and fry fish 4 pieces at a time for 3½ – 4 mins, until golden. Remove to a plate.
  • Pour off all but 2 tbs oil and reheat the pan.
  • Stir-fry onion and capsicum for about 2 mins, until soft.
  • Add garlic and Trident Baby Cut Corn and cook briefly.
  • Pour in mixed sauce and stir until it thickens, about 1 min.
  • Return fish and gently warm in the sauce.

Serving Suggestion: Fry 1 pack Trident Rice Vermicelli until white & crisp – spread fish & vegetables over.

Trident products used in this recipe:
trident 0301
Sweet Chilli Sauce
trident 0301
Baby Cut Corn