|500 g||white fish (e.g. cod or pike-perch)|
|100 g||bean sprouts|
|20 g||potato starch|
|2 tbsp||Sichuan peppercorns|
|50 g||fermented bean sauce|
|235 g||hot pot base|
|100 g||green onions|
|100 g||oil for frying|
Riesling’s fruitiness matches perfectly with white fish and chili.
Slice the fish into bite-sized pieces. Cut chili into small pieces. If necessary, halve the sprouts. Finely mince green onions. In a large mixing bowl, coat fish with potato starch.
Heat wok on medium-high, add oil for frying, and when hot, add fish. Fry until par-cooked. Remove fish from wok and set aside. Discard most of oil, so that pan is lightly coated.
Add chili and Sichuan peppercorns, and fry for approx. 2 – 3 min., remove from wok, then add bean sprouts and fry for approx.1 min. Remove from wok and set aside.
Lightly fry the fermented bean sauce. Add Sichuan pepper, chili, hot pot base, and fish to wok. Add water to cover, stir to combine, and season to taste with salt and pepper.