Sichuan Peppercorn Fish Stew

Sichuan Peppercorn Fish Stew

Ingredients:
600ml Fish Stock
2 tbsp Light Soy Sauce
1 tbsp Fish Sauce
1 tsp chilli & oil paste
1/2 tsp chicken stock powder
2 tbsp Sichuan Peppercorns
400gms leather jacket fish (Dory can be used)
1/2 cup Bean Sprouts
Green tops of 3 spring onions
8 Large dried chilli

Method:
Place the dried chilli in a bowl of water and leave to soak for 2 hours or overnight. Remove and drain.

Place the stock in to a saucepan and bring to a simmer. Add the soy and fish sauce with the chilli oil paste.

In a small saucepan heat a little oil and on a low heat, fry the peppercorns for around 5 minutes until fragrant. Add to the stock once boiling along with the chicken powder stock. Bring to a gentle boil for around 10 minutes. Turn the heat off and leave to rest for 10 minutes. Using a sieve, drain the liquite into another saucepan and remove the peppercorns. Add the pan back on to the heat and place on to a gentle boil.

Slice up the fish into small slices and add to the stock. Leave to poach for 10 minutes.

To serve, add the beansprouts and spring onion so the stock, cook very briefly then using a ladle server the soup into bowls..