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1 x Marion’s Kitchen Sichuan Chilli Stir-fry Kit, which includes:
– SEASONED FLOUR
– SICHUAN PEPPER & CHILLIES
– SICHUAN STIR-FRY SAUCE
500g firm white fish fillets (we use snapper), cut into bite-sized pieces
½ tsp sea salt
vegetable oil, for frying
2 garlic cloves, finely chopped
1 tbsp finely grated ginger
2 spring onions, finely sliced
Steamed rice, to serve
Marion’s Kitchen Crispy Chilli Oil, to serve (optional)
Place the fish pieces in a bowl and add the SEASONED FLOUR from the kit. Gently toss until the fish is evenly coated.
Heat about 2-3 cm of vegetable oil in a wok or deep frying pan over medium-high heat. Fry the fish in batches for 2-3 minutes or until lightly golden and just cooked through. Remove carefully and drain on a paper towel.
Carefully pour off most of the oil from the wok, leaving about 1 tablespoon behind.
Return the wok to medium heat. Add the garlic and ginger and stir-fry for about 30 seconds until fragrant.
Add the SICHUAN PEPPER & CHILLIES from the kit and stir-fry briefly to release the aroma.
Pour in the SICHUAN STIR-FRY SAUCE and bring to a gentle simmer.
Add the fried fish back into the wok and gently toss to coat, being careful not to break the pieces.
Stir through the spring onions and cook for another minute until everything is heated through.
Serve immediately with steamed rice and finish with a drizzle of Marion’s Kitchen Crispy Chilli Oil if you like an extra kick.
