Sichuan-braised fish

This spicy fish dish is sure to impress. Serve with steamed rice as part of an Asian-inspired banquet.

Use a sharp knife to score both sides of the fish in a diamond pattern, taking care not to cut through to the backbone. Place the fish in a glass or ceramic dish and rub the inside and outside with shaoxing wine and some salt. Place the fish in the fridge for 30 minutes to marinate.
Combine the soy sauce and cornflour in a small bowl. Set aside.
Pour enough oil into a large wok to come one-third of the way up the side. Heat the wok over high heat until the oil is smoking. Remove the fish from the marinade and pat dry with paper towel. Gently slide fish into oil and cook for 2 minutes each side (be careful when turning). Carefully transfer to a serving dish. Allow the oil to cool slightly, then discard all but 2 tbs.
Return the wok to high heat. Add the ginger and garlic and cook for 1 minute or until aromatic. Add the chilli bean sauce and stir for 2 minutes. Add the stock. Bring to the boil. Reduce heat to low and simmer for 5 minutes or until reduced slightly. Return the fish to the wok and simmer for 8 minutes or until cooked through. Carefully transfer the fish to a serving dish. Add the soy sauce mixture to the wok and simmer for 3 minutes or until thickened slightly. Add the sugar and vinegar. Pour hot sauce over fish and sprinkle with the shallot. Serve with rice.

Source

1 whole snapper, cleaned, scaled

2 tbsp shaoxing wine

3 tsp Lee Kum Kee Premium Soy Sauce

2 tsp cornflour

Peanut oil, to deep-fry

1 tbsp fresh ginger, finely shredded

2 garlic cloves, thinly sliced

2 tbsp Lee Kum Kee Chilli Bean Sauce

250ml Massel chicken style liquid stock

1 tsp caster sugar

1 tsp chinkiang vinegar

Green shallots, trimmed, sliced

Steamed rice, to serve

Mixing Bowl Set