Taste_com.au-January-February_2017

January/February 2017taste magazine 134

Peanutoil,todeep-fry,plus1tbs, extra

50gricevermicellinoodles

2(about500g)duckbreastfillets

1 iceberg lettuce, leaves separated

4JadePhoenixWholeBlackFungus

35g (^1 ⁄ 4 cup) drained bamboo shoots

50g (^1 ⁄ 4 cup) drained Valcom Water Chestnuts

1 tbs finely chopped fresh ginger

2 large garlic cloves, finely chopped

Thinly sliced green shallot, to serve

sauce

60ml (^1 ⁄ 4 cup) oyster sauce

11 ⁄ 2 tbs shaoxing wine

11 ⁄ 2 tsp Yeo’s Pure Sesame Oil

1½tspcastersugar

Pinch of ground white pepper

1 Pourenoughoilintoawoktocomeone-quarterofthewayuptheside.Heatoverhigh

heatuntilsmoking.Cooknoodles,inbatches,for20secondsoruntilpuffed.Transfertoa

traylinedwithpapertowel.Setaside.Allowoiltocoolslightly.Drainandwipewokclean.

2 Returnthewoktomediumheat.Addtheduckbreasts,skinsidedown,andcook,turning

once,for16minutes,untilgoldenandcookedthrough.Transfertoaplate.Setasidetocool.

Remove and discard skin. Finely chop the duck. Discard duck fat and wipe wok clean.

3 Meanwhile,placethelettuceleavesinabowloficedwater.Setaside.Placemushrooms

in a heatproof bowl. Cover with boiling water. Set aside for 30 minutes to soak. Drain.

Trim and discard the stalks. Finely slice the mushrooms.

4 Forthesauce,combinealltheingredientsinasmallbowl.Setaside.

5 Finelychopthebambooshootsandwaterchestnuts.Heatextraoilinwokoverhighheat.

Stir-fry ginger and garlic until aromatic. Addtheduck,mushroom,bambooshootandwater

chestnut.Stir-fryfor2minutes.Addthesauce.Stir-fryfor1minuteoruntilcoated.Transfer

to a bowl. Drain lettuce cups well. Serve with fried noodles, duck mixture and green shallot.

duck in lettuce cups

serves6 (as part of a banquet) |prep20 mins (+ 30 mins soaking time) |cooking20 mins

1(about900g)wholesnapper,
cleaned, scaled
2 tbs shaoxing wine
3 tsp Lee Kum Kee Premium Soy Sauce
2tspcornflour
Peanut oil, to deep-fry
1 tbs finely shredded fresh ginger
2garliccloves,thinlysliced
2tbsLeeKumKeeChilliBeanSauce
250ml(1cup)chicken stock
1 tsp caster sugar
1 tsp chinkiang vinegar
Green shallots, trimmed, sliced
Steamed rice, to serve

1 Useasharpknifetoscorebothsidesof
thefishinadiamondpattern,takingcare
nottocutthroughtothebackbone.Place
thefishinaglassorceramicdishandrub
the inside and outside with shaoxing wine
andsomesalt.Placethefishin the fridge
for30minutestomarinate.
2 Combine the soy sauce and cornflour
inasmallbowl.Setaside.
3 Pourenoughoilintoalargewoktocome
one-thirdofthewayuptheside.Heatthe
wokoverhighheatuntiltheoilissmoking.
Removethefishfromthemarinadeandpat
drywithpapertowel.Gentlyslidefishinto
oilandcookfor2minuteseachside(be
careful when turning). Carefully transfer to
aservingdish.Allowtheoilto cool slightly,
then discard all but 2 tbs.
4 Returnthewoktohighheat.Addthe
ginger and garlic and cook for 1 minute or
untilaromatic.Addthechillibeansauceand
stirfor2minutes.Addthestock.Bringtothe
boil.Reduceheattolowandsimmerfor
5minutesoruntilreducedslightly.Return
thefishtothewokandsimmerfor8minutes
or until cooked through. Carefully transfer
thefishtoaservingdish.Addthesoysauce
mixturetothewokandsimmerfor3minutes
oruntilthickenedslightly.Addthesugar
and vinegar. Pour hot sauce over fish and
sprinkle with the shallot. Serve with rice.

sichuan-braised fish
serves6(aspartofabanquet)|prep20 mins
(+ 30 mins marinating time) | cooking 25 mins

Theduckmixtureistoppedwithcrisp

long noodles, which symbolise longevity.