Fish In Broth With Pickled Leaf Mustard

Feature: sour, 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
• 250g pickled leaf mustard
• 300g soy bean sprout
• 1 red chili pepper
• 1 stalk spring onion
• 5 slices of ginger
• 5 cloves of garlic
• 1 tablespoon Szechuan pepper
• 1 tablespoon pickled red chili pepper
• 3 tablespoons vegetable oil
• 1/2 tablespoon rice wine
• 1 teaspoon white pepper powder
• 1 teaspoon 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 and 1/2 teaspoon salt
• Slice garlic and chop spring onion
• Mince red chili pepper
• Cut pickled leaf mustard into sections

Instruction: (15-20 min)

• Heat 2 tablespoons vegetable oil until hot
• Add ginger, garlic, Szechuan pepper and fry until fragrant
• Add pickled leaf mustard and stir-fry until fragrant
• Pour in water and add fish head, fish bone
• Add 1/2 teaspoon salt, white pepper powder, rice wine and cook for 10 min
• Slide in fish slices
• Meanwhile heat 1 tablespoon vegetable oil in another wok until hot
• Stir in pickled red chili pepper and stir-fry until fragrant
• Pour over the fish and cook for 1-2 min
• Sprinkle in chopped spring onion and serve