Ingredients per serving


Prepare the Fish

  • White fish fillets, skin on (each fillet around 120/150g) 10.0 each

Prepare the Marinade

  • White cooking wine 250.0 ml
  • Cornflour 25.0 g
  • Salt, kosher 42.0 g

Prepare the Stew

Garnish and Serve

  • Vegetable oil 15.0 ml
  • Spring onions (separate the green and white sections, then sliced)
  • Sesame seeds 35.0 g

This spicy authentic Chinese fish stew gets heat from Sichuan peppercorns and aromatic flavors from ginger and spices.



  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.
Chef Inspiration