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Step 1:

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

Step 2:

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

Step 3:

  • Mushrooms, shiitake 3 lbs.
  • Instead of the shiitake you can choose other vegetables, for example: cucumber, bean sprouts

Step 4:

  • Vegetable oil 0.5 cup
  • Star anise 6 each
  • Cassia barks, large, broken into small sections 4 each
  • Cardamom pods, black (optional) 10 each

Step 5:

  • 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

Step 6:

Step 9:

  • 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. Step 1:

    Cut the fish into 1-inch pieces.
  2. Step 2:

    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. Step 3:

    Cook mushrooms (or preferred veg) in boiling salted water. Place the vegetables on deep service platter.
  4. Step 4:

    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.
  5. Step 5:

    Add garlic, ginger and white part of scallions to stir-fry for 1 minute, then 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.
  6. Step 6:

    Add prepared Knorr® Ultimate Fish Base to wok and bring to boil, then add 1 Tbsp salt.
  7. Step 7:

    Add the fish pieces and cook just until the fish turns white.
  8. Step 8:

    Transfer all the contents to a serving bowl.
  9. Step 9:

    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.
  10. Step 10:

    Serve with steamed white rice.
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