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Sichuan-braised fish
Sichuan-braised fish
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Prep Time:
50 minutes
Cook Time:
25 minutes
Total Time:
75 minutes
Impress with this spicy fish served with steamed rice for an Asian feast.
Ingredients:
  • 1 (about 900g) whole snapper, cleaned, scaled
  • 40.00 ml shaoxing wine
  • 15.90 gm Premium Soy Sauce
  • 5.00 gm cornflour
  • Peanut oil, to deep-fry
  • 20.00 ml fresh ginger, finely shredded
  • 2 garlic cloves, thinly sliced
  • 40.00 ml Chilli Bean Sauce
  • 250ml (1 cup) chicken style liquid stock
  • 5.00 gm caster sugar
  • 1 tsp chinkiang vinegar
  • Green shallots, trimmed, sliced
  • Steamed rice, to serve
Instructions:
  • Score the fish in a diamond pattern on both sides with a sharp knife, being careful not to cut through to the backbone. Place the fish in a glass or ceramic dish and generously season inside and outside with shaoxing wine and salt. Refrigerate fish for 30 minutes to let the flavors meld.
  • Mix the soy sauce and cornflour in a small bowl and let it sit.
  • In a large wok, fill with oil until it reaches one-third of the way up the side. Heat over high until the oil smokes. Remove fish from marinade and pat dry. Slide fish into oil, cook 2 minutes on each side, then transfer to a serving dish. Let oil cool slightly and keep 2 tablespoons.
  • Turn up the heat on the wok and toss in the ginger and garlic. Sauté until fragrant, which should take about a minute. Mix in the chili bean sauce and stir for another 2 minutes. Pour in the stock and bring it to a boil, then lower the heat and let it simmer for 5 minutes until slightly reduced. Gently place the fish back in the wok and simmer for 8 minutes or until fully cooked. Transfer the fish carefully to a serving dish. Pour in the soy sauce mixture and simmer for an additional 3 minutes until slightly thickened. Sprinkle in the sugar and vinegar. Pour the hot sauce over the fish and garnish with shallots. Serve alongside some fluffy rice.

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