Steamed soon hock fish with fresh chilli and sichuan pepper
Serves 4 Prep time 10 minutes
Cook time 10 minutes
700g soon hock fish
200g chilli bean paste
3g white pepper
5g chicken stock powder
15g oyster sauce
10g plain flour
½ tsp sesame oil
½ tsp peppercorn oil
½ garlic clove, peeled and minced
4 red peppers, seeds removed and sliced into 3 wedges each
½ tbsp chilli bean paste
30g leeks, diced
• Wash the surface of the fish thoroughly, pat dry and place on a plate.
• In a bowl, mix the chilli bean paste, pepper, salt, chicken stock powder, oyster sauce, plain flour, sugar, sesame oil, peppercorn oil and minced garlic together.
• Spoon the mixture (leave ½ tbsp) on top of the fish. Steam the fish for 8 minutes.
• Meanwhile, steam the red peppers coated with remaining ½ tbsp of chilli bean paste for 2 minutes.
• Arrange the red peppers around the fish.
• Garnish with leeks before serving.
Zhen says: “Also known as kai men hong (which means grand opening in Chinese), this is a speciality dish from Chengdu and its name bodes auspicious tidings, especially popular with businessmen.”