Ingredients

The following ingredients have 4 Servings
  • 1 egg white
  • pinch salt
  • 1 tbsp cornflour
  • 250g blue-eye trevalla fillet, cut into 2cm dice
  • 1 cup vegetable oil
  • 20 dried chillies
  • 2 tbsp Sichuan peppercorns
  • 5 green (spring) onions, cut into 4cm batons
  • 1 tsp minced garlic
  • 2 tbsp fried peanuts
  • steamed rice to serve<br> <br> <b>Sauce</b>
  • 1 tbsp soy sauce
  • 1 tbsp shaoxing wine (Chinese rice wine)
  • 1 tsp sugar
  • 1 tsp rice wine vinegar
  • 1 tsp sesame oil

Instruction

  • <p>1. Combine the egg white, salt and cornflour. Marinate the fish in the egg white mixture for 10 minutes. Combine the sauce ingredients and set aside.</p> <p>2. Heat the oil in a wok over a high heat. Fry the fish for 1 minute or until half-cooked. Remove it from the wok, drain and set aside.</p> <p>3. Remove all but 2 tbsp oil from the wok. Stir-fry the chillies and peppercorns until fragrant. </p> <p>4. Add the green onions and garlic and stir-fry for 30 seconds or until fragrant. Add the fish and the sauce and bring to the boil. Add the peanuts and toss briefly to combine. This is a dry stir-fry, so most of the sauce will be gone.</p> <p>5. Serve the stir-fry on a large plate or in smaller bowls with steamed rice and Asian greens.</p> <p>Note: Don't eat the dried chillies and peppercorns in the stir-fry; they are only there to add flavour.</p>