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! 

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? 老干妈 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!"

𝐈𝐧𝐠𝐫𝐞𝐝𝐢𝐞𝐧𝐭𝐬
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 老干妈 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

𝐈𝐧𝐬𝐭𝐫𝐮𝐜𝐭𝐢𝐨𝐧𝐬
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. Sauté 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 老干妈 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