Black Pepper Fish and Garlic

Ingredients

600g fish fillet1 tbsp corn flourEnough oil for deep-frying4 cloves garlic, sliced2 shallots1 tbsp black peppercorns, crushed1 tsp chopped bird’s eye chillies3 slices ginger3 tbsp sesame oil1/2 tbsp Shao Hsing Hua Tiau wine50g carrot, cut into slices5 dried chillies, halved2 stalks leeks, use white part only, sliced at a slant Marinade (A)2 tsp light soya sauce1/2 tsp sugar1 tsp Shao Hsing Hua Tiau wine1 tbsp egg white1 tbsp water Sauce (B)2 tbsp light soya sauce1/8 tsp pepper1½ tbsp ginger juice1 tbsp black vinegar (chit choe)1 tbsp sugar1/2 tsp dark soya sauce1 tsp corn flour4–5 tbsp water

Method

Cut fish fillet into 1cm-thick slices. Season with marinade (A) for 15–20 minutes. Just before deep-frying sprinkle with 1 tablespoon corn flour. Heat enough oil in a wok, fry the garlic and shallot slices until crispy and golden. Dish out and drain on crushed paper towels. With the remaining hot oil deep-fry fish slices for 3–4 minutes. Remove and drain from oil. In a clean wok, heat the sesame oil and add the crushed black peppercorns, bird’s eye chillies, ginger and dried chillies. Fry until fragrant then add in sauce (B), carrot and leeks. Stir-fry for 20–30 seconds. Return the pre-fried fish into the wok. Fry briefly until well combined. Drizzle in 1/2 tablespoon Shao Hsing Hua Tiau wine and fry until fragrant. Add garlic and shallot crisps.