Sichuan Fish Fillet with Rice

Ingredients

Quantities are for one portion.

• 10 gfresh ginger, grated
• 70 gwhite rice
• 1 tbspvegetable oil
• salt to taste
• 100 gpak choi
• 15 mlsoy sauce
• 150 gwhite fish fillet, thinly sliced
• 2garlic cloves, minced
• 1 tspchili oil
• 1 tspsichuan peppercorns

Method

1. Cook the dry white rice in salted water until light and fluffy. Set aside.
2. Bring a wide pan of lightly salted water to a gentle simmer. Add the pak choi and cook briefly until vibrant. Remove and arrange in a serving bowl.
3. In the same simmering water, lower the fish slices and gently poach until they are fully opaque and cooked through. Carefully lift them out and place over the pak choi.
4. In a small separate pan, heat the vegetable oil and chili oil together over medium-high heat until hot.
5. Quickly toss the garlic, ginger, and Sichuan peppercorns into the hot oil, letting them crisp momentarily.
6. Remove from the heat and spoon the fragrant, numbing oil over the fish.
7. Finish with a drizzle of soy sauce and plate alongside the white rice.