BRAISED WHOLE FISH IN CHILLI & GARLIC SAUCE

THIS IS A CLASSIC SICHUAN RECIPE.IN RESTAURANTS,THE FISH 'S HEAD AND TAIL ARE USUALLY DISCARDED BEFORE COOKING,IN OTHER DISHES.

INGREDIENTS

1 carp, bream, sea bass. trout. grouper-

or grey mullet. weighing about-

675 g 1% h, gutted

1 tbsp light soy sauce

1 tbsp Chinese rice wine or dry sherry

vegetable oil. for frying

FOR THE SAUCE

2 garlic cloves, finely chopped

2-3 spring onions. finely chopped-

with the white and green parts separated,

plus extra slices. to gamih

1 tsp finely chopped fresh root ginger

2 tbsp chilli bean sauce

1 tbsp tomato puree

2 tsp light brown sugar

1 tbsp rice vinegar

about 120 ml  Basic stock

1 tbsp cornflour paste

few drops sesame oil.

METHOD

1.Rinse and dry the fish well. Using a sharp knife, score both sides of the fish as far down as the bone with diagonal cuts about 2.5 cm/1 in apart.Rub the whole fish with soy sauce and wine or sherry on both sides,then leave to marinate for 10 minutes.

2.Heat the oil for deep frying in a wok. Deep fry the fish for about 3-4 minutes on both sides,or until

golden brown.

3.Pour off the excess oil, leaving about 1 tbsp in the wok.Push the fish to one side of the wok and add the garlic, the white part of the spring onions, ginger, chili bean sauce, tomato puree, light brown sugar.rice vinegar and stock.

4.Bring to the boil and braise the fish in the sauce for 4.5 minutes,turning it over once.

5.Add the remaining spring onions to the pan and thicken the sauce with the cornflour paste. Remove

from the pan and serve sprinkled with the sesame oil and extra spring onion.

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4:27 AM

                                                             " KUNG PO " CHICKEN SICHUAN STYLE

KUNG PO WAS THE NAME OF A COURT OFFICIAL IN SICHUAN;HIS COOK CREATED THIS DELICIOUSLY SPICY DISH OF CHICKEN AND CASHEW NUT. 

                     

INGREDIENTS

350 g/12 oz chicken thigh, boned

and skinned

1.5 ml/ 1/2  tsp salt

Egg white. lightly beaten

10 ml/2 tsp cornflour paste

1 medium green pepper

60 ml /4 tbsp vegetable oil

3-4 whole dried red chilies, soaked

in water for 10 minutes

l spring onion, cut into short sections

few small pieces of fresh

root ginger, peeled

15 ml tbsp sweet bean paste or 

hoisin sauce

5 ml /1 tsp chili bean paste

15 ml/1 tbsp Chinese nice wine or 

dry sherry

115 g/4 oz /1 1/2 cup roasted cashew nut

few drops sesame oil

METHOD

1. Cut the prepared chicken meat into small cubes, each about the size of a sugar lump. in a bowl mix  the chicken with the salt, beaten egg white and the cornflour paste.

2.Core and seed the green pepper and cut the flesh into cubes that are about the same size as the pieces of chicken.

3.Heat the oil in a preheated wok.Stir-fry the chicken cubes for about 1 minute, or until the colour
changes  Remove with a slotted spoon and keep warm.

4.Add the green pepper, dried red chilies, spring onion and ginger and stir-fry for 1 minute Add the chicken with the bean pastes or sauce and rice wine or sherry.blend and cook for 1 minute, then add the nuts and sesame oil. serve hot.

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11:15 AM