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Prepare the Fish

  • White fish fillets, skin on (each fillet around 120/150g) 10 each

Prepare the Marinade

  • White cooking wine 250 ml
  • Cornflour 25 g
  • Salt, kosher 42 g

Prepare the Stew

  • Shiitake mushrooms, sliced 900 g
  • Instead of the shiitake you can choose other vegetables, for example: cucumber, bean sprouts
  • Vegetable oil 125 ml
  • Star anise 6 each
  • Large cassia barks, broken into small sections 4 each
  • Tsao-kuo black cardamom pods (optional) 10 each
  • Garlic 3 heads
  • Ginger, fresh, peeled and sliced 25 g
  • Spring onions (separate the green and white sections, then sliced) 2 bunches
  • Sichuan peppercorns, crushed 3 g
  • Chilli pepper, red, dried 6 g
  • Doubanjiang (broad bean paste) 250 g
  • Dou-chi (fermented soya bean) 50 g

Garnish and Serve

  • Vegetable oil 15 ml
  • Sichuan peppercorns, crushed 3 g
  • Chilli pepper, red, dried 6 g
  • Spring onions (separate the green and white sections, then sliced)
  • Sesame seeds 35 g
  1. Prepare the Fish

    • Cut the fish into 2.5 cm pieces.
  2. Prepare the Marinade

    • Put the fish pieces in large bowl; add cooking wine, cornflour and salt.
    • Mix thoroughly and set aside to marinade for about 15 to 30 minutes.
  3. Prepare the Stew

    • Cook mushrooms (or preferred vegetable) in boiling salted water. Place the vegetables on deep service platter.
    • Heat vegetable oil in wok, add star anise, cassia bark and cardamom pods to stir fry for around 2 minutes until you can smell the aroma. Discard the cassia bark.
    • Add garlic, ginger and white part of scallions to stir-fry for 1 minute.
    • Add half of the Sichuan peppercorn and half the dried chili peppers to stir-fry until aromatic.
    • Add doubanjiang and dou-chi to stir-fry for 1 minute.
    • Add prepared Knorr® Ultimate Fish Base to wok and bring to boil, then add 17g salt.
    • Add the fish pieces and cook just until the fish turns white.
    • Add the cooked mushrooms to the stew.
    • Transfer all the contents to a serving bowl.
  4. Garnish and Serve

    • Heat 15 mlvegetable oil in wok then add the remaining Sichuan peppercorns and chili peppers for the garnish.
    • Finally top with remaining chopped (green) scallion then sesame seeds.
    • Serve with steamed white rice.