🥘 Ingredients
- sea bass 1 whole // cleaned, with head
- salt to taste
- spring onions 6 stalks // chopped in half
- ginger 6 slices // sliced
- Shao Hsing wine 2 tbsp
- dried red chilies 1 cup // rehydrated
- chili oil 2 tbsp
- Sichuan peppercorns ½ cup
- garlic 12 cloves // whole
- green chilies 3 // cut in 1cm slices
- red chilies 3 // cut in 1cm slices
- dried wood ear mushrooms 100 gr // rehydrated
- onion 1 // sliced
- lotus root 200 gr // sliced
- hot pot sauce pack 1
- water 1 liter
- Chinese cabbage 500 gr // cut into bite-sized strips
- bean sprouts 100 gr
- tofu strips 150 gr
- roasted unsalted peanuts 1 cup
- coriander 1 stalk // sliced
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1Season a sea bass with salt on both sides. Add the spring onions and ginger and spread them in a grill pan. Put the bass on top and cover with Shao Hsing wine . Let it marinate for 15 minutes. Prepare an oven on 250 degrees. Re-hydrate the dried red chilies and prepare all other ingredients. Spread 2 tbsp chili oil over the fish and bake it for 8 minutes. Take out the fish and add another 2 tbsp chili oil. Bake the fish another 8 minutes at 180 degrees. Heat oil in a wok at medium heat and fry the rehydrated chilies and Sichuan peppercorns until fragrant. Add garlic , green chilies , red chilies and fry for 1 minute. Add dried wood ear mushrooms , onion , lotus root . Fry until the onion begins to soften. Add the hot pot sauce pack and stir well. Fry for another 2-3 minutes, then add boiling water and heat until it's boiling again. Add Chinese cabbage and boil until they have just wilted. Take out the ingredients from the soup and place them around the fish. Add bean sprouts , tofu strips , then add the soup, spilling it over all parts of the fish and vegetables. Add roasted unsalted peanuts and add coriander as garnish. Serve with white steamed rice and other dishes.