Sichuan Style Fish

Let me start by saying that this is no Sichuan dish – rather it is in the flavour of those dishes I have tasted at Sichuan House and PepperChilli.  It uses XO Sauce which I love pairing with seafood dishes, and also Chinese 5 spice powder, which adds another flavour element not usually found in Sichuan kitchens.  Nevertheless this vibrant concoction does wonders for the palate and thanks to the addition of Sichuan pepper, it does its magic as it tingles on your tongue.

The fish I have used is Red Snapper which is less expensive than its "Pinky" cousin and less sought after.  I guess I see it as doing my bit for the overfished species and ensuring their long existence.  Without getting too environmentally philosophical Red Snapper actually tastes considerably good and works perfectly in this very spicy dish.  Also, whilst boneless fillets of any white fish also works, I just feel that using the whole fish gives a much more flavoursome end product.  Just be sure to get the fishmonger to clean the fish and chop it into cutlets so that it takes out all the hard, and sometimes messy work.

Ingredients

1x 1kg Red Snapper, in cutlets

1-2 Eggs, beaten

½ cup x Cornflour

½ cup x Riceflour (this is the Asian stuff not the coarser baking variety)

1-2 tsp x Chinese 5 Spice Powder

½ tsp x Salt

½ tsp x Sichuan Pepper, ground

Oil for deep frying, 1 x tbsp extra for the sauce

I picked up a bottle of this brand of XO Sauce at my 

Asian grocer and it was exceptionally spicy.  Try and get

your hands on it for this recipe, you'll love it I'm sure

3-4 Dried Red Chillies,

1 tsp x Sichuan Pepper

1 x Red Onion, diced

1 x Bottle XO Sauce (see picture)

2 Tbsp x Oyster Sauce

2 x Carrots, diced

2 x Zucchinis, diced

10 x Green Beans, sliced finely

3-4 Dried Red Chillies,

1 tsp x Sichuan Pepper

Water, added as required

1 x Cucumber, diced 

Directions

Combine the cornflour and riceflour with the 5 spice powder and salt and pepper

Dip the fish cutlets into the beaten egg

Coat the cutlets with the flour mixture and dust of any excess flour

Deep fry the fish pieces in batches for at least 4-5 minutes per batch

When the fish is golden brown remove from the oil and drain on kitchen paper

Heat a large wok until smoking, then add a tbsp of oil

Quickly add in the dry chillies and the Sichuan peppercorns

Stir fry for 30 seconds then remove from the wok

Add the diced onion and stir gently to soften

Then add the other vegetables

Now pour in the XO and oyster sauces

Add a little water to thin out slightly and bring to the boil

Return the fish, chillies and peppercorns to the wok and fold through to coat with sauce

Tip out into a large dish and serve immediately

Garnish generously with the diced cucumber

"Chinese 5 Spice Powder is an amazing spice.  It is one of those spices that I keep on hand to add to dishes that need a little zing.  It works great as a background spice in this fish dish and also in fried chicken dishes.  The 5 spices  found in this mixture are usually Star Anise, Cinnamon, Clove, Fennel and Sichuan Pepper - which is why I guess I goes well in a Sichuan style dish"