Shui Zhu Yu (Water-Cooked Fish).
Not for the faint hearted, this dish is every bit as spicy as it looks. Spiced with big gutsy flavours so characteristically typical of the Sichuan Province. Loaded with mouth numbing (in the best possible way) Sichuan peppercorns and feiry fresh and dry chillies. The sweet chilli paste finished off the eye and mouth watering experience. The best accompaniment to this chilli onslaught is plenty of plain rice, it will soak up those beautiful flavours and providing needed relief.
In a large saucepan, with a tablespoon of vegetable oil, fry
-1tbsp chopped ginger,
-2 cloves chopped garlic,
-1 sliced onion,
-1 sliced bell pepper,
-1 stick cinnamon,
-2 star anise,
-a good pinch of salt.
Cook, stirring occasionally on medium heat until the vegetables have softened, add
-2tsp chilli paste in oil (substitute with Harissa, if you can't get hold of some).
-1tsp chilli flakes,
-2tsp finely ground Sichuan peppercorn,
-3 sliced fresh chillies.
Cook, stirring to coat the vegetables in the spices, add
-500ml stock.
Bring up to the boil, add
-1tsp sesame oil,
-1tbsp Shaoxing rice wine,
-500g white fish (I used cod).
Cover with a lid.
Leave to cook until the fish is done.
Stir gently, try not to break up the fish too much.
Taste and adjust the seasoning.
You may need soy sauce for added saltiness.
Serve with rice.
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