http://www.germanpool.com/eng/cooking/recipe_page.php?id=916
Water-Boiled Sliced Fish in Sichuan Style
Approx. 45 min
Ingredient:
Carp Fillet600g
dried chillies6pc
Red Chillies3pc
Sichuan Peppercorns10g
Star Anise6pc
Ginger Slices10g
Garlic5g
Bean Sprouts200g
Tofu1cube
Chicken Stock250ml
Sichuan Ma-la Soup Base1pack
CorianderTo taste
Marinade:
Egg white1pc
Ground White Pepper1/2tsp
Caltrop Starch1tsp
Salt1tsp
Oil1tsp
Seasoning:
Shaoxing Wine1tbsp
Soy Sauce1tbsp
Sugar1tsp
Salt1tsp
Steps:
1.
Rinse the carp filet and wipe dry. Cut into pieces. Add the marinade and mix well. Leave for 10 minutes.
2.
Scald the bean sprouts in bowing water for 2 minutes. Drain. Coarsely dice the tofu.
3.
Heat oil in the pot. Stir-fry the ginger and garlic. Set aside.
4.
While the cooker is still hot, stir-fry the Sichuan peppercorns and star anise until fragrant. Add half of dried chillies and mix well. Pour in the Ma-la soup base and chicken stock. Bring to a boil.
5.
Put in the ginger, garlic, bean sprouts and tofu. Mix in the seasoning. Put in the fish and cook for 3 to 4 minutes. Turn off the cooker and then dish up.
6.
Heat some oil in the pot again. Stir-fry the fresh chillies and the remaining dried chilli for 2 minutes. Pour over the fish. Garnish with coriander and serve.
**Information provided is for reference only. Actual cooking time and temperature are subject to food portion and personal preference