Foryoueats: Sichuan Spicy Fish | Marion's Kitchen

Ingredients

• 400g (14 oz) white fish fillets, sliced into strips
• 1 cup bean shoot
• 1 cupsnowpea shoots
• 2 spring onions (scallions), finely sliced
• 1 tsp sesame seeds
• steamed rice or noodles, to serve
• Marinade:
• 1 tbspcornflour (cornstarch)
• 1 tsp salt
• 1 tbsp Chinese Shaoxing cooking wine
• Spicy broth:
• 2 tbsp vegetable oil
• 3 star anise
• 1 cinnamon stick
• 1 tspSichuan peppercorns
• 6 green cardamom pods
• 20 driedred birdseyechillies
• 5 garlic cloves, finely chopped
• 4cm (1.5″) piece ginger, peeled, finely julienned
• 1 tbsp doubanjiangchillipaste*
• 2 tsp salted fermented black beans*, soaked in water for 10 minutes
• 4 cups fish or chicken stock
• 2 tbsp soy sauce
• Chillioil topping:
• 3 tbspchillioil (try myhomemade chilli oil recipe)
• 1 tbsp vegetable oil
• 10 driedred birdseyechillies