Poached Fish with Chili Oil & Herbs | Recipes | Lee Kum Kee

Ingredients

• 6 Tbsp Lee Kum Kee Chiu Chow Chilli Oil
• 4 Tbspcanola oil (divided)
• 2 Tbsp Lee Kum Kee Chilli Bean Sauce
• 1 skinless, boneless fish fillet (preferably black cod)
• 1 Tbsp green Sichuan peppercorns
• 1/2 cup Chinese celery (either celery and bean sprouts as an alternative)
• 3 tspMinced Ginger
• 3 tspMinced Garlic
• 1 sprig Sichuan peppercorns
• 1 quart chicken stock
• 1 Tbspcelery leaves
• 1 Tbspcilantro
• 1 Tbspscallions
• 1 cupcooked white rice for serving
• 2 tspShaoxing cooking wine or dry sherry wine
• 2 tspcornstarch
• 1/2 tspsalt
• 1/2 tspwhite pepper