If you are reading our blog regularly you might have noticed that this recipe is inspired by the Glacier 51 toothfish drowned in heaven facing chillies and Sichuan peppercorns, which we ate at Spice Temple in Melbourne a while ago. As it is quiet tough to buy this fish in Cologne (if not impossible) we decided to give a try with zander. And we think it works quiet well.
- 400g zander fillet, skin off, bones removed, cut into 1cm thick slices
Marinade – Ingredients
- 2 tbsp potato starch (we used tapioca starch)
- 2 tbsp cold water
- 1 tbsp shaoxing (we used sake)
- 1 tsp peanut oil
To make the marinade, combine all the ingredients in a small bowl and stir well to incorporate. Add the fish to the bowl, mix well with your hands and set aside for 5 minutes.
Vegetables – Ingredients
- some peanut oil
- 3 stalks celery, cut into 5cm long batons
- 4 long green shallots, cut into 5cm long baton
- Pinch of sea salt
To cook the vegetables, heat the peanut oil in a wok until just smoking. Add the celery and shallots with a pinch of salt and stir fry for two minutes; remove from the wok and transfer to a large serving bowl. Wipe out the wok and return to the heat.
To finish – Ingredients
- 500 ml chicken stock
- Pinch of sea salt
- 250 ml peanut oil
- 2 tablespoons Sichuan peppercorns
- 20 small dried chillies, cut in half lengthways and roasted until fragrant
- 2-40 chillies, cut in half lengthways and roasted until fragrant
Add the chicken stock to the wok with a pinch of salt and bring to the boil. Gently add the marinated fish to the wok and immediately remove from the heat. Allow the fish to cook in the hot stock for two minutes, then transfer the fish and stock to the serving bowl with the vegetables.
In a separate pot, heat the peanut oil to 180°C. Sprinkle the peppercorns and both dried chillies over the fish in the bowl and very carefully pour the hot oil over the dish. Serve immediately. If you want it very spicy take your time while eating, if not speed up or remove fish from the bowl.
Serve with our Asian cucumber salad (recipe will be posted soon)