Fish with Hot Bean Sauce

Feature: spicy & fragrant
Serves 1 to 2 and ready in 15-20 min

Dietitian's rating

Ingredients:

• 1 whole fish head (about 750g, carp preferred)
• 300g tofu
• 2 stalks spring onion
• 5 slices ginger
• 6 cloves garlic
• 1 red chili pepper
• 1 stalk cilantro
• 1 teaspoon cornstarch
• 800g vegetable oil (consume 100g only)
• 1 teaspoon sesame oil
• 2 teaspoons soy sauce
• 3 teaspoons rice wine
• 1 tablespoon Szechuan hot bean sauce
• 2 teaspoons salt
• 1 teaspoon sugar

Preparation: (5 min)

• Score fish skin widthways at 2 cm intervals on both sides
• Cube tofu
• Mince spring onion, ginger, garlic, red chili pepper and cilantro
• Mix cornstarch with water as sauce

Instruction: (10-15 min)

• Heat vegetable oil until hot and fry fish until cooked through
• Remove fish, drain well and place in a plate
• Heat 2 tablespoons vegetable oil until hot
• Add spring onion, ginger, garlic, red chili pepper, hot bean sauce and stir-fry until fragrant
• Pour in soy sauce, rice wine, water and stir in salt, sugar
• Bring to a boil and add cubed tofu
• Cook for a few min and stir in mixed cornstarch sauce
• Pour in sesame oil and sprinkle in cilantro
• Pour on top of fish and serve