RED GROUPER IN SICHUAN MINCED
PEPPER AND SPRING ONION SAUCE
The distinctly jade green colour of
minced spring onions adds vibrancy while
peppercorn enhances the acidity and
sweetness of this dish. You can find this
classic on the tables of most households
in Chengdu.Serves 6
Prep time 20 minutes
Cook time 15 minutes- 100g spring onions
- 15g peppercorns
- 1.2kg red grouper
- 20ml Hua Diao wine
- 20g ginger, sliced
- 200ml chicken stock
- a pinch of salt
- 20g fresh Sichuan pepper
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j (^) Mince the spring onions and peppercorns.
j (^) Remove scales and bones on the red
grouper. Cut into pieces (100g each) and
marinate the slices in Hua Diao wine for 10
minutes.
j (^) Put the marinated red grouper in a dish
and add sliced ginger on top. Steam on high
heat for 8 minutes.
j (^) In a frying pan, heat some oil in the pan
and lightly fry the minced spring onions and
peppercorns.
j (^) Add in chicken stock with some salt and
simmer. Drizzle over the red grouper.
j (^) Blanch the fresh Sichuan pepper with oil
and add on top of the red grouper to serve.