Recipe by @reubenwenhao

"Chinese New Year is just about a week away so it's time to wrack your brains for ideas for dishes! Since the colour theme of the upcoming festivities is red, I decided to use that as my theme for today's dish!ย 

My dish features red emperor cutlets poached in a red and spicy chilli broth. The dish takes its inspiration from "Sichuan Boiled Fish" but as usual for convenience's sake, I made a few alterations to avoid having to stock up on new ingredients and condiments. The main cheat? ่€ๅนฒๅฆˆ chilli oil.

My dish is quite straightforward and you can even do it under an hour! Simply give your fish a light marinade and make a spicy, numbing chilli broth. I fried some dried chilli and szechuan peppercorns to give it more flavour too! This is one recipe you might want to put on your dinner table this coming CNY!"

๐ˆ๐ง๐ ๐ซ๐ž๐๐ข๐ž๐ง๐ญ๐ฌ
3 Red Emperor cutlets
500mL chicken stock
150mL vegetable oil
3 stalks of spring onions
4 slices of ginger
4 cloves of garlic
2 tbsp ่€ๅนฒๅฆˆ chilli oil
2 tbsp shaoxing wine
1 tbsp light soy sauce
1 tsp corn starch
10g dried red chilli
3g szechuan peppercorns
Salt & white pepper

1. Season the fish cutlets with salt, white pepper, corn starch, shaoxing wine and soy sauce and leave to marinade for 1 hour
2. Rehydrate dried chillis
3. Add the chillis and szechuan peppercorns to a bowl and add hot oil to make the chilli oil
4. Sautรฉ ginger, spring onion and garlic in a pot for about 2 minutes
5. Add 500mL of chicken stock and bring to a boil
6. Add 2 tbsp of the ่€ๅนฒๅฆˆ chilli oil and half the rehydrated red chillis
7. Poach your fish for about 8 to 10 mins in the lightly simmering stock
8. Once cooked through it is ready to be served
9. Garnish with coriander and spring onions