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Sichuan Style Spicy Fish Stew

Ingredients per serving
Prepare the Fish
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White fish fillets, skin on (each fillet around 120/150g) 10.0 each
Prepare the Marinade
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White cooking wine 250.0 ml
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Cornflour 25.0 g
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Salt, kosher 42.0 g
Prepare the Stew
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Shiitake mushrooms, sliced 900.0 g
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Instead Of The Shiitake You Can Choose Other Vegetables, For Example: Cucumber, Bean Sprouts
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Vegetable oil 125.0 ml
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Star anise 6.0 each
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Large cassia barks, broken into small sections 4.0 each
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Tsao-kuo black cardamom pods (optional) 10.0 each
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Garlic 3.0 heads
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Ginger, fresh, peeled and sliced 25.0 g
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Spring onions (separate the green and white sections, then sliced) 2.0 bunches
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Sichuan peppercorns, crushed 3.0 g
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Chilli pepper, red, dried 6.0 g
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Doubanjiang (broad bean paste) 250.0 g
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Dou-chi (fermented soya bean) 50.0 g
Garnish and Serve
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Vegetable oil 15.0 ml
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Spring onions (separate the green and white sections, then sliced)
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Sesame seeds 35.0 g