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Kung Pao Fish
Chef Esther's take on the classic Chinese dish, Kung Pao, features fish for a lighter twist. Crispy fried fillets of Swai, a delicate white fish, are served with a side of that signature spicy and sweet sauce to drizzle on at home so the fish stays nice and crunchy. Brown rice and stir-fried veggies like zucchini, carrots, and onion are served alongside the fish, with toasted cashews to add a pop of texture on top.
Nutritional facts
Protein
35g
Carbs
79g
Calories
780
Fat
38g
Ingredients
Chicken BouillonSesame OilCanola and Olive Oil BlendAll Purpose FlourCarrotsGarlicBlack VinegarHoneyEggThai ChilliSwaiCorn StarchZucchiniOnionLight Soy SauceKosher SaltCashewsBrown RiceLight Brown SugarFive SpiceGreen OnionGingerPanko BreadcrumbsSweet Chili Sauce
Reviews
4.4
Based on 47 reviews
Cassandra Anderson · 01/17/25
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About Esther Choi
Esther Choi, chef / owner of mŏkbar and mŏkbar Brooklyn, and soon mokbar Midtown, as well as chef / partner of Ms. Yoo, grew up cooking traditional Korean food with her Korean-native grandmother. Inspired by the old-aged techniques of her grandmother’s cooking, Chef Esther believes that food is the ultimate expression of a country’s culture. From its history and social customs, to its language, geography and arts, Chef Esther seeks to offer guests an understanding and appreciation of Korean food.Since the 2014 opening of her first venture, mŏkbar in Chelsea Market, Esther has been hailed as a “New Rising Chef” by Food Republic and in 2015 was named a “Zagat 30 under 30” NYC Culinary Rockstar.
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