Sichuan Style Fish Fillet With Pickled Vegetables
Mandarin fish .........................1 pcs
Grass Carp tail........................1 pcs
Sliced Pork ...............................100 g
Ginger ....................................2 slices
Green spring onion.................2 pcs
Garlic.......................................3 cloves
Sichuan Peppercorns.............1/2 Tbsp
Dried Chili Pepper..................5 pcs
Pickled Chili ..........6 pcs
Sliced Pickled Vegetable.......200g
Chinese Cooking Wine...........1 tsp
Salt .........................................1 tsp
Sugar.......................................1/2 tsp
Marinade:-
Egg white................................1/2 Pcs
Corn starch.............................1/2 tbsp
Minced Ginger .......................1 tbsp
Method:
1. Fillet the flesh of Mandarin fish and Grass Carp tail. Reserve the bones for the broth.
2. Add the marinade to the fish fleshes, mix and marinate for 10 minutes.
3. To make a fish broth, add oil into a saucepan then put ginger, green spring onion, garlic and fish bones in it. Colorize both sides of the bones. Add Chinese Cooking Wine from the side of the pan.
4. Add 2500ml of hot water and sliced pork into the saucepan. Bring it to boil and cook for another 12 minutes. The broth is then ready.
5. Heat up the oil, add Sichuan peppercorns and dried chili pepper. Stir fry for one minute.
6. Add sliced pickled vegetable and pickled chili, stir fry for few minutes and then add the fish broth. Bring to boil and cook for 5 minutes.
7. Add salt, sugar and fish flesh. Cook for 2-3 minutes on low heat.
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