SZECHUAN FISH

Preparation Method :

• To prepare the garnish, choose unblemished chilli peppers with the stems on. Using a small, sharp knife, cut the peppers in strips, starting from the pointed end.
• Cut down to within 1.25 cm / ½ inch of the stem end. Rinse out the seeds under cold running water and place the peppers in iced water.
• Leave the peppers to soak for at least 4 hours or overnight until they open up like flowers.
• Cut the fish fillets into pieces and season with salt and pepper. Beat the egg well and add flour and wine to make a batter. Dredge the fish lightly with flour and then dip into the batter. Mix the fish well.
• Heat a wok and when hot, add enough oil to deep-fry the fish. When the oil is hot, fry a few pieces of fish at a time, until golden brown. Drain and proceed until all the fish is cooked.
• Heat the oil in the wok and add the ham, ginger, diced chilli pepper, water chestnuts and spring onions. Cook for about 1 minute and add the soy sauce and vinegar.
• Stir well and cook for a further 1 minute. Remove the vegetables from the pan and set them aside.
• Add the stock to the wok and bring to the boil. When boiling, add 1 spoonful of the hot stock to the corn flour mixture. Add the mixture back to the stock and reboil, stirring constantly until thickened.
• Stir in the sugar and return the fish and vegetables to the sauce. Heat through for 30 seconds and serve at once.