Sichuan Mala Grilled Fish

Serves 2 | Preparation Time: 45 mins

Ingredients:

Fish Marinade

• 3 tbsp Knife Spicy Sesame Oil
• 500g seabass, cut into butterfly
• 2 cloves garlic, roughly chopped
• 1 inch ginger, sliced
• 1 spring onion, use the green part
• 2 tbsp Chinese cooking wine
• 1 tsp salt

Soup Base

• 2 tbsp Knife 100% Pure Groundnut Oil
• 2 tsp Knife Thai Fish Sauce
• 15 dried chilli
• 20g young ginger, cut into strip
• 5 cloves garlic, chopped
• 2 tbsp Sichuan peppercorns
• 4 green chilli, cut into 5cm pieces
• 1 packet mala hotpot sauce
• 1.2L water
• 1 tbsp chicken stock powder
• 1 tsp sugar

Other Ingredients

• 2 potatoes, skin removed and thinly slice
• 200g enoki mushroom, stems cut out and rinsed
• 80g soybean sprouts, rinsed
• 100g fresh black fungus, rinsed
• 100g sweet potato vermicelli, cook in boiling water for 4 mins until the noodle soften

Garnish

• Roasted Peanut
• Coriander

Cooking steps:

Step 1: Prepare the fish

• Place the fish marinade (exclude the seabass and spicy sesame oil) in a bowl. Squeeze out any juice on the spring onion and ginger. Set aside.
• Slit the fish on both sides and place it on a plate.
• Rub the marinade on the fish and set aside for 15 mins.
• Pre-heat the oven at 200°C.
• Remove all the ingredients and pat the fish dry. Brush Knife Spicy Sesame Oil all over the fish.
• Bake it at 200°C for 10 mins.
• Once the time is up, apply another layer of Knife Spicy Sesame Oil and let it grill at 230°C for another 10 mins or until the fish skin looks crispy and slightly golden brown.

Step 2: Cook the soup base

• Using a scissors, cut the dried chilli into a container. Cover it up and give it a good shake to remove the seeds. Thereafter, place dried chilli in a bowl of water to rehydrate them.
• Add Knife Groundnut Oil into a heated pan. Fry ginger and garlic until fragrant.
• Add in Sichuan peppercorns, rehydrated chilli and green chilli, fry till fragrant.
• Add in the mala sauce and fry evenly.
• Add in water, sugar, chicken stock powder and Knife Thai Fish Sauce. Let it boil for 10 mins. Adjust to taste.

Step 3: Assemble and Serve

• On a rectangle serving plate, lay potatoes, enoki mushroom, soybean sprouts, black fungus and sweet potato noodle to form a bed for the fish.
• Place the fish on it.
• Pour the soup over, stew for 5 mins and ready to serve with peanut and coriander.