Poached Fish in Hot Chili Oil

Feature: numbing, spicy & fragrant
Serves 2 to 3 and ready in 20-25 min

Dietitian's rating

Ingredients:

• 1 whole fish (around 1kg, grass carp preferred)
• 1 egg
• 300g soy bean sprout
• 3 stalks spring onion
• 8 slices of ginger
• 10 cloves of garlic
• 1 tablespoon Szechuan pepper
• 1 teaspoon cornstarch
• 20 dried red chili peppers
• 16 tablespoons vegetable oil
• 1 tablespoon rice wine
• 1 teaspoon white pepper powder
• 3 teaspoons salt

Preparation: (5 min)

• Cut fish head into halves and separate fish meat from fish bone
• Slice fish meat and cut fish bone into sections
• Marinate fish slices in egg white, 1 teaspoon salt, 1/2 tablespoon rice wine and 1/2 teaspoon cornstarch
• Slice garlic and cut spring onion into sections

Instruction: (15-20 min)

• Heat 16 tablespoons vegetable oil until hot
• Add dried red chili peppers, Szechuan pepper and fry until they change color
• Remove dried red chili peppers, Szechuan pepper, half amount of oil from wok and set aside
• Reheat remaining oil, add garlic, ginger and stir-fry until aromatic
• Stir in fish head and fish bone
• Add 1/2 tablespoon rice wine and 2 teaspoon salt
• Fill wok with water until water level is right below fish bone and cook until boiling
• Slide fish slices and cook briefly
• Sprinkle in white pepper powder
• Place soy bean sprout, spring onion sections in a bowl and put wok content on top
• Pour prepared oil with dried chili peppers and Szechuan pepper on top and serve