I cooked this dish tonigh and kids love them. They pretty much finished the whole fish without leaving any to me ;-(
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- Fresh rock fish
- Pencil onion (two)
- Ginger
- Garlic
- Sichuan pepper
- Cooking oil
- Suger
- Chinese bean paste (Do Ban Jiang)
- Chicken broth
Prepare
- Clean one fresh rock fish
- Make three deep parallel cuts across the fish body on both sides
- So that flavor can soak into fish
- Slice some pencil onions,
- Slice some ginger
- Mince some garlic
Cook
- Heat up the wok
- Add in order
- cooking oil
- half portion of sliced pencil onions,
- giner
- garlic
- some Sichan pepper
- Stir until flavor.
- Add in order
- a spoonful Chinese bean paste
- stir fry until color shows
- cooking wine,
- some suger
- Stir to mix
- fish
- some chichen broth
- Heat to boil.
- Lower heat to simmer for five minutes.
- Turn over fish and continue simmer for five minutes.
- Add second portion of the sliced pencil onion leaves.
- Add a sprinkle of sesame oil.
- Place on a beautiful plate.
- Serve.