Sichuan
Style Fry Fish Cube
Fish (Grouper or Sole)
250 g
Cooked shell-off peanuts 50 g
Minced Ginger
1 tbsp
Minced Garlic
2 tbsp
Dry Red Pepper 4-6 pcs
Cayenne Pepper 10 pcs
Spring Onion 2 stalks
Seasoning
Salt
1/3 tbsp
Rice Wine
1 tbsp
Oil
1 tbsp
Pepper
some
Sauce
Light Soy Sauce
3 tbsp
Sugar
2 tbsp
Vinegar
1 tbsp
Corn starch
2 tbsp
Chicken Stock
3 tbsp
Salt
1/2 tbsp
Steps
1)
Wash the fish, cut into small cubes
2)
Marinate fish cube with seasoning for 30 minutes
3)
Chop the spring onion into short stalks
4)
Remove coat of boiled peanut
5)
Heat wok with 2 tbsp of oil, add dry red pepper and cayenne
6)
Add fish cubes and stir fry until cooked
7)
Add ginger, garlic, and chopped spring onion
8)
Pour in sauce and stir until boiled
9)
Add peanut and stir well, dish up and serve
Notes:
excellent, but 12 red peppers is too much – use maybe 2.
Really need firm fleshed fish for this – haddock fell apart.
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