Jeremy Pang's naxi fried fish - delicious. magazine

Name: Jeremy Pang's naxi fried fish - delicious. magazine
Ingredients: 1 whole sustainable trout (300-400g); 6-8 tbsp cornflour, seasoned with a pinch of salt and pepper; Vegetable oil to fry; 2 tbsp preserved fermented black beans, soaked in hot water for 10 minutes, then drained; ½-1 tbsp chilli flakes (depending on taste); Handful blanched unsalted peanuts; ½ thumb-size piece ginger, peeled and cut into matchsticks; ½ onion, finely sliced; 3 spring onions, cut into matchsticks; 2 long green chillies, roughly chopped; Handful coriander to serve (optional); For the sauce; 2 tbsp light soy sauce; 1 tbsp chilli bean sauce; 1 tbsp oyster sauce; ½ tbsp dark soy sauce; 1 tsp sugar

www.deliciousmagazine.co.uk

Jeremy Pang's crispy fried fish with peanuts, chillies and ginger is inspired by traditional fish dishes cooked by the Naxi people in China.

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Ingredients

1 whole sustainable trout (300-400g)
6-8 tbsp cornflour, seasoned with a pinch of salt and pepper
Vegetable oil to fry
2 tbsp preserved fermented black beans, soaked in hot water for 10 minutes, then drained
½-1 tbsp chilli flakes (depending on taste)
Handful blanched unsalted peanuts
½ thumb-size piece ginger, peeled and cut into matchsticks
½ onion, finely sliced
3 spring onions, cut into matchsticks
2 long green chillies, roughly chopped
Handful coriander to serve (optional)
For the sauce
2 tbsp light soy sauce
1 tbsp chilli bean sauce
1 tbsp oyster sauce
½ tbsp dark soy sauce
1 tsp sugar