| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Grains |
Sichuan |
Ideal, Home, Cooks |
1 |
servings |
INGREDIENTS
| 1 |
|
Whole firm fish eg red snapper; sea bass, grey |
|
|
; mullet |
| 300 |
ml |
Groundnut oil |
| 1 |
tb |
Flour |
| 1 |
tb |
Cornflour |
| 2 |
|
Cloves garlic; peeled and cut into |
|
|
; fine shreds, up to |
|
|
; 4 |
| 2 1/2 |
|
Pieces fresh root ginger; peeled and cut into |
|
|
; fine shreds |
| 2 |
tb |
Shaoxing rice wine or dry sherry |
| 3 |
tb |
Yellow bean sauce |
| 1 |
ts |
Chilli sauce |
| 150 |
ml |
Fish stock or water |
| 2 |
|
Spring onions; cut into 1cm |
|
|
; diagonal slices |
| 2 |
|
Fresh red chillies; halved, seeded and |
|
|
; cut into fine |
|
|
; shreds |
| 1 |
ts |
Caster sugar |
| 1 |
ts |
Sesame oil |
|
|
A few leaves of fresh coriander |
| 2 |
|
Spring onions |
INSTRUCTIONS
TO GARNISH
Prepare the fish, remove any scales and score both sides with two diagonal
cuts towards the bone. Dry the fish well on a cloth or paper. Heat a wok
and slowly pour in the oil down the sides. When hot, salt and roll the fish
in flour. Put the fish in the oil to fry for about 4 minutes on each side
until golden. While the fish is frying, mix the cornflour with 2tbsps of
water. Remove and drain the fish on absorbent paper. Pour off the frying
oil, leaving about 1 tablespoonful. Add the garlic and ginger, then stir
fry for a few moments. Stir in the rice wine, the bean and chilli sauces
and soy sauce.
Pour in the stock and the cornflour paste, stir to the boil, replace the
fish and simmer gently for 5 minutes. Meanwhile, trim the two spring onions
and cut the leaves into shreds, leaving them attached to the white of
onion, put into iced water to curl. Remove the fish from the wok, add the
sliced spring onion, chillies, sugar and sesame oil, simmer to reduce to a
lightly syrupy consistency. Return the fish to the wok, baste with the
sauce and heat through.
Serve garnished with the curled, drained spring onions and coriander
leaves.
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