This eye-catching dish has surprisingly gentle spice with a pop of numbing Sichuan pepper.
Recipe by chief cook Leung Yuk-wa of Grand Hill Taiwanese restaurant.
Prep Time and Cook Time
30 mins; 30 mins
• Mandarin fish (1)
• Bean sprouts (230g)
• Abalone mushrooms (150g)
• King oyster mushrooms (75g)
• Cucumber (190g)
• Chicken blood jelly (230g)
• Thick sweet potato vermicelli (75g)
• Sichuan peppercorn (30g)
• Dried bullet chilli (270g)
• Chicken stock (1.2 litres)
• Clean the fish and slice thinly. Marinate for 20 minutes in a bowl with salt, white pepper powder, egg whites and cornstarch, with chilli or Sichuan pepper to taste.
• Slice the cucumber into thin strips. Warm the chicken blood jelly in a bowl of hot water and set aside.
Scald the ingredients
• In a wok of boiling water, scald the bean sprouts, abalone mushrooms, king oyster mushrooms, cucumber and sweet potato vermicelli for about two minutes until they are 70 per cent cooked.
Stir-fry the spices
• Add 230ml oil to a wok on low heat, stir-fry the Sichuan peppercorn, chilli, spring onion, ginger, garlic and dou ban jiang to taste.
• Once the ingredients are brown and fragrant, add 40g dried bullet chilli and fry until brown.
Make spicy broth
• To the wok, add the chicken stock, strained chicken blood jelly and the scalded ingredients. Cook over high heat for six minutes. Transfer to a large bowl and set aside.
Quick-boil the fish
• In a wok, bring the water to a boil, then remove from the heat and add the fish slices. When 80 per cent cooked, remove with a sieve and add to the bowl of hot soup base.
• Deep-fry the rest of the bullet chilli in 450ml oil until fragrant and reddish brown.
• Cover the bowl with the deep-fried bullet chilli to finish.