Sichuan Fish

Name: Sichuan Fish
Yield: Serves 4
Cuisine: Chinese
Ingredients: 2 tbsp light soy sauce; 150 ml fish stock or water; 1 whole fish, weighing about 1 kg; Salt; 2 tbsp Shaoxing rice wine or dry sherry; 2.5 cm piece of fresh root ginger, peeled and cut into very fine shreds; 2-4 garlic cloves, shredded; 1 tsp cornflour; 500 ml groundnut oil; 1 tsp caster sugar; 2 spring onions, cut into very fine shreds; 2 fresh red chillies, deseeded and cut into julienne; 1 tsp Oriental sesame oil; Fresh coriander sprigs, to garnish; 1-3 tbsp chilli bean sauce

Preparation info

Serves
4

Difficulty
Easy

Appears in

Le Cordon Bleu Complete Cooking Techniques

By Jeni Wright , Eric Treuille and Le Cordon Bleu

Published 1996

About

A Chinese classic, your choice of a whole, firm-fleshed fish such as red snapper, sea bass or grey mullet, is deep-fried in a wok, then braised in an aromatic sauce flavoured with garlic, ginger and chilli.

Ingredients

1 whole fish, weighing about 1 kg
Salt
500 ml groun

Asia
China
Sichuan
Fish course
Pescatarian

Method

Prepare the fish and remove any scales if necessary. Score both sides of the fish with three diagonal cuts, spacing them evenly along its length. Sprinkle the fish with salt on both sides.

Heat a wok over a high heat until it is hot, then slowly pour in the oil down the side. When the oil is very hot, carefully add the fish and deep-fry, turning once until golden brown on both sides, ab