Sichuan Mala Grilled Fish

Name: Sichuan Mala Grilled Fish
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

www.groceryowl.com.sg

Serves 2 | Preparation Time: 45 mins Ingredients: Fish Marinade 3 tbsp Knife Spicy Sesame Oil 500g seabass, cut into butterfly 2 cloves garlic, roughly chopped 1 inch ginger, sliced 1 spring onion,...

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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