Sichuan boiled fish

Sichuan boiled fish

Ingredients

Group 1:

·         250g / 9oz skinless, boneless fish fillet (see note 1)

·         1 pinch salt

·         1 pinch white pepper

·         1 teaspoon Shaoxing rice wine

·         1 teaspoon corn starch

Group 2:

·         0.5 teaspoon cooking oil

·         10-15 dried chilli

·         2 teaspoons Sichuan pepper (see note 2)

Group 3:

·         1 teaspoon cooking oil

·         250g celery, cut into thin strips (or bean sprouts)

Group 4:

·         2 tablespoons cooking oil

·

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·         1 teaspoon ginger, minced

·         1 stalk spring onion, chopped

·         1.5 tablespoons Sichuan chilli bean paste (see note 3)

·         1 teaspoon chilli powder

·         400ml hot water (or chicken stock)

Group 5:

·         Coriander, chopped

·         2 tablespoons cooking oil

Instructions

1.    Marinate the fish (Ingredients group 1): Slice the fish fillet diagonally. Marinate with salt, white pepper, rice wine & corn starch.

2.    Fry the spicy topping (Ingredients group 2): In a wok (or a deep frying pan), fry dried chilli and Sichuan pepper in oil over a low heat until fragrant (do not burn them). Chop coarsely when cooled. Set aside.

3.    Cook the vegetable (Ingredients group 3): In the same wok, heat up oil over a medium heat, stir in celery. Cook for 1.5 minutes or so (30 seconds if using bean sprouts instead). Transfer to a serving bowl. Set aside.

4.    Poach the fish (Ingredients group 4): Heat up oil in the wok, fry garlic, ginger and spring onion. Add Sichuan chilli bean paste and chilli powder. Pour in water (or chicken stock). Bring it to a boil then gently place the fish slices into the wok. When cooked, pour the fish and the soup onto the vegetable.

5.    Garnish the dish (Ingredients group 5): Garnish with fried spicy topping and coriander. Heat up oil then pour over to sizzle the spices. Serve immediately with plain rice.

Source   https://redhousespice.com

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