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Categories:
vegetable oil Sichuan white fish garlic soy sauce soy sauce chili sauce orange juice Chinese cabbage spring onions long red chili carrots udon noodles
Viewed: 24 - Published at: 9 months agoIngredients
- 2 tbsp vegetable oil, plus extra, to deep-fry
- 1 tbsp sichuan peppercorns, lightly crushed
- 1 lb firm white fish, cubed
- 4 cloves garlic, finely chopped
- 2 tbsp soy sauce
- 1 tbsp thick sweet soy sauce
- 1 tsp chili sauce
- 1 tbsp orange juice
- 1/2 None Chinese cabbage, shredded
- 3 None spring onions, finely sliced
- 1 None long red chili, sliced lengthwise, seeded
- 3 None carrots, sliced into thin strips
- 10 oz udon noodles, cooked
Method
- Heat oil in a wok or large frying pan over high heat. Stir-fry peppercorns for 1 min, until fragrant. Add fish and garlic. Stir-fry for 2-3 mins. Add soy sauce, sweet soy sauce, chili sauce and orange juice. Bring to a boil. Add cabbage, spring onions and chili and stir-fry for 1-2 mins, until cabbage wilts and fish is cooked through.
- Meanwhile, to make the carrot crisps, heat vegetable oil in a wok or saucepan. Working in batches, fry carrot strips for around 1-2 mins, until lightly browned and crisp. Remove with a slotted spoon and drain on paper towels. Season.
- Serve sichuan peppercorn fish on a bed of udon noodles. Garnish with carrot crisps.
