This dish gets its deep red colour using Lee Kum Kee Chiu Chilli Oil, a hot and spicy savoury aromatic chilli oil offering multiple layers of flavours. Serve your fish fillet in this deep red broth with a side of fluffy white rice.
1 skinless, boneless fish fillet (preferably black cod)
1 Tbsp green Sichuan peppercorns
1/2 cup Chinese celery (either celery and bean sprouts as an alternative)
3 tspMinced Ginger
3 tspMinced Garlic
1 sprig Sichuan peppercorns
1 quart chicken stock
1 Tbspcelery leaves
1 cupcooked white rice for serving
2 tspShaoxing cooking wine or dry sherry wine
1/2 tspwhite pepper
Slice the fish fillet diagonally. Marinate with Shaoxing cooking wine, salt, white pepper, and corn starch.
In a wok, add green Sichuan peppercorns and dried chillies in 1 Tbsp. oil over low heat until fragrant (do not burn them). Mortar when cooled, then set aside.
In the same wok, heat up 1 Tbsp. oil over medium heat, stir in the celery. Cook for 1.5 minutes or so (30 seconds if using bean sprouts instead). Transfer to a serving bowl. Set aside.
Sear the fish in about 2 Tbsp. oil on both sides for about a minute and a half.
Heat up minced Ginger, minced Garlic, Lee Kum Kee Chiu Chow Chilli Oil , Lee Kum Kee Chilli Bean Sauce Sichuan peppercorn and dried chilli mixture, followed by the chicken stock. Once it gets to a simmer, add in the celery and poached fish, then let cook for 1 minute. Serve by placing the fish and broth in a serving bowl, garnished with celery leaves, cilantro, scallions, Sichuan peppercorns and a side of white rice.