THE FIRE-OIL FIN

(Our Play on Szechuan Boiled Fish / Shui Zhu Yu)

THE FIRE-OIL FIN

Ingredients: 400g White fish fillets (thinly sliced), 2 tbsp Chili bean paste, 1 tsp Szechuan peppercorns, 3 Dried chilies, 500ml Chicken or Veg stock, 1 Large onion (sliced), 200g Chinese cabbage...

Ingredients

  • 400g White fish fillets (thinly sliced)
  • 2 tbsp Chili bean paste
  • 1 tsp Szechuan peppercorns
  • 3 Dried chilies
  • 500ml Chicken or Veg stock
  • 1 Large onion (sliced)
  • 200g Chinese cabbage

Cooking Method

  1. The Architect Sauté onions and cabbage in a pot until soft; place at the bottom of a serving bowl.
  2. The Bloom In the same pot, fry chili paste and peppercorns with a 30ml splash of stock until the oil turns bright red.
  3. The Swell Pour in the rest of the stock; bring to a boil and gently slide the fish in for 2 minutes.
  4. The Scorch Pour the fish and soup over the cabbage. Heat 2 tbsp oil until smoking; pour directly over raw chilies on top.
  5. The Finish The sizzle should release a massive hit of aromatic spice.

Cuisine: Asian

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