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Prepare the Fish

  • White fish fillets, skin on (each fillet about 5 oz) 10 each

Prepare the Marinade

  • Cooking wine, white 1 cup
  • Corn flour 2.5 Tbsp
  • Salt 2.5 Tbsp

Prepare the Stew

  • Mushrooms, shiitake 2 lbs
  • Instead of the shiitake you can choose other vegetables, for example: cucumber, bean sprouts
  • Vegetable oil 0.5 cup
  • Star anise 6 each
  • Cassia barks, large, broken into small sections 4 each
  • Cardamom pods, black (optional) 10 each
  • Garlic 3 heads
  • Ginger, fresh, peeled, sliced 0.5 cup
  • Scallions (separate the green and white sections, then sliced) 2 bunches
  • Peppercorns, Sichuan 1 tsp
  • Red chilli pepper, dried 1 Tbsp
  • Doubanjiang (broad bean paste) 1.25 cups
  • Dou-chi (fermented soy bean) 0.25 cup
  • Knorr® Ultimate Fish Base 3 qts, prepared

Garnish and Serve

  • Vegetable oil 0.06 cup
  • Peppercorns, Sichuan 1 tsp
  • Red chilli pepper, dried 1 Tbsp
  • Scallions (separate the green and white sections, then sliced)
  • Sesame seeds 0.25 cup
  1. Prepare the Fish

    • Cut the fish into 1-inch pieces.

  2. Prepare the Marinade

    • Put the fish pieces in large bowl; add cooking wine, cornflour and salt.
    • Mix thoroughly and set aside to marinade for about 15 to 30 minutes.
  3. Prepare the Stew

    • Cook mushrooms (or preferred vegetable) in boiling salted water. Place the vegetables on deep service platter.
    • Heat vegetable oil in wok, add star anise, cassia bark and cardamom pods to stir fry for around 2 minutes until you can smell the aroma. Discard the cassia bark.
    • Add garlic, ginger and white part of scallions to stir-fry for 1 minute.
    • Add half of the Sichuan peppercorn and half the dried chili peppers to stir-fry until aromatic.
    • Add doubanjiang and dou-chi to stir-fry for 1 minute.
    • Add prepared Knorr® Ultimate Fish Base to wok and bring to boil, then add 1 Tbsp salt.
    • Add the fish pieces and cook just until the fish turns white.
    • Add the cooked mushrooms to the stew.
    • Transfer all the contents to a serving bowl.
    • Garnish and Serve

      • Heat 1 Tbsp vegetable oil in wok then add the remaining Sichuan peppercorns and chili peppers for the garnish.
      • Finally top with remaining chopped (green) scallion then sesame seeds.
      • Serve with steamed white rice.

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