Sichuan Mala Grilled Fish – Grocery Owl

Ingredients

• 3 tbsp Knife Spicy Sesame Oil
• 500g seabass, cut into butterfly
• 2 cloves garlic, roughly chopped
• 1 inch ginger, sliced
• 1 spring onion, use the green part
• 2 tbsp Chinese cooking wine
• 1 tsp salt
• 2 tbsp Knife 100% Pure Groundnut Oil
• 2 tsp Knife Thai Fish Sauce
• 15 dried chilli
• 20g young ginger, cut into strip
• 5 cloves garlic, chopped
• 2 tbsp Sichuan peppercorns
• 4 green chilli, cut into 5cm pieces
• 1 packet mala hotpot sauce
• 1.2L water
• 1 tbsp chicken stock powder
• 1 tsp sugar
• 2 potatoes, skin removed and thinly slice
• 200g enoki mushroom, stems cut out and rinsed
• 80g soybean sprouts, rinsed
• 100g fresh black fungus, rinsed
• 100g sweet potato vermicelli, cook in boiling water for 4 mins until the noodle soften
• Roasted Peanut
• Coriander