A spicy fish dish from Sichuan province.
- 1 kg fish
- 1 tablespoon cornstarch/flour
- 3 teaspoons salt
- 1 tablespoon cooking wine
- 5 garlic cloves
- 2 spring onion
- 2 cups Shitake mushrooms
- (You can choose other vegetables you like for example cucumber, bean sprouts, cabbage)
- 1 inch root ginger, peeled and sliced
- 3 star anise
- 1 large cassia bark, break into small sections
- 1 teaspoon Sichuan peppercorn
- 10 dried chili red pepper
- 2 tablespoon cooking oil
- 1 tablespoon doubanjiang (red soybean sauce)
- 2 teaspoons dou-chi (soy beans)
- pinch of salt
- 1/2 tablespoon sesame seeds for garnish
Cut the fish into thin slices.
Mix fish with cooking wine, cornstarch/flour, salt and set aside to marinade about 30 minutes.
Boil mushrooms/other vegetables, then lay in the bottom of your final container.
Heat up 1 tablespoon of vegetable oil in wok, add star anise, cassia bark and taso ko to stir fry for around 2 minutes until you can smell the aroma. Discard the cassia bark.
Add garlic, ginger and white part of green onion to stir-fry around 1 minute, then add half of the Sichuan peppercorn and half of the dried chili peppers to stir-fry.
Add doubanjiang and dou-chi to stir-fry for 1 minute until aroma.
Pour water (around 3 cups) to wok and slow the fire after the water becomes boiling to simmer for 15 minutes, and then add 2 teaspoons of salt.
Add the fish and cook until it becomes white.
Transfer all the content to the serving bowl. Garnish with chopped spring onion and sesame seeds.
Heat up around 2 teaspoons cooking oil in wok again and add the left Sichuan peppercorn and chili peppers.
Pour the hot oil with Sichuan peppercorn and chili peppers evenly on the surface of the serving bowl.