Sichuan Style Stewed Mandarin Fish Fillets with Assorted Chilli
Combining the merits of Sichuan and Cantonese cuisine, Chef Shao reinvents regional Chinese cuisine, Sichuan style stewed mandarin fillets added to a Shunde fish broth with luffa, tofu and popular Sichuan ingredients of green pepper, red chilli and rod chilli which elicits the freshness of the fish broth and highlights the Sichuan spices. Sichuan cuisine has a very unique culture and can utilise chilli in ways different from other culinary methods. Sichuan peppers are mainly green, its spiciness far spicier than regular red chilli peppers, providing whole new levels of spicy aroma, a more intense and multi-layered sensation.
- Osmanthus fish 1 catty & a half
- Dried tofu 1 box
- Angled luffa (or any kind of melon) 1 catty
- Dried chili moderate
- Pepper moderate
- Sichuan red pepper & Sichuan green pepper moderate
- Wild chili moderate
- Garlic moderate
- Spring onion moderate
- Ginger moderate
- Coriander moderate
Tools and other items you will needWok
Executive Head Chef at FAM, Chef Shao has over 40 years culinary experience, his passion for Chinese flavours taking him on a constant search for new ingredients and challenges. His distinctive take on regional Chinese cuisine combines familiar flavours of traditional dishes with first-rate ingredients, modern techniques and discerning aesthetic sensibilities.