Mapo Yellowtail

Ingredients (1 serving)

- 100 g (3.5 oz) yellowtail

- 50 g (1.8 oz) minced chicken

- 100 ml (3.4 fl oz) chicken broth

- 1 1/2 tablespoons potato starch (add an equal amount of water and make slurry)

- 1/4 green onion, coarsely chopped

- Cake flour, stir-frying and deep-frying oil as needed

- Boiled fava beans or boiled broccoli, as you like.

- 15 ml (0.5 fl oz) Shaoxing rice wine

- Sichuan pepper as needed

- Chinese red chili oil (raayu) as needed

(Seasoning)

- 1 teaspoon sweet flour paste (Tian Mian Jiang)

- 1 teaspoon chili bean sauce (Dou Ban Jiang)

- 1/2 teaspoon crushed ouche (Chinese fermented black beans)

- 1 teaspoon garlic, finely chopped

How to cook

1. Mix all the ingredients for the seasoning mixture.

2. Cut yellowtail into 2cm (0.8 inches) cubes, dredge them in flour and deep-fry at 180°C (356°F) until crispy.

3. Heat stir-frying oil in a frying pan or wok and stir-fry minced chicken well. Add the seasoning, mix and add chicken broth.

4. Add the yellowtail from (2) above, and add the rice wine. Mix potato starch slurry well and pour over into the pan.

5. Add green onions and boiled beans (or broccori), mix, and finish with raayu and Shichuan pepper as needed.

6. Serve on a dish.