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Prepare the Fish

  • Filets de poisson blanc, avec la peau (filets d’environ 120/150 g chacun) 10.0 chacun

Prepare the Marinade

  • Vin blanc de cuisson 250.0 ml
  • Cornflour 25.0 g
  • Sel, cacher 42.0 g

Prepare the Stew

Garnish and Serve

  • Huile végétale 15.0 ml
  • Oignons nouveaux (tiges et bulbe séparés puis tranchés)
  • Graines de sésame 35.0 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.