Szechuan Style Garlic Pestle Seabass

300-400 grams sea bass fillets, sliced

some garnish

fried garlic to serve

About the image above: garlic pestle fish

Marinade for the sea bass

½ teaspoon chopped garlic

½ pieces hot chopped chilies

black pepper

1 ½ teaspoons Chinese wine

½ teaspoon oyster sauce

dash of  Szechuan pepper powder

½ lime juice,

½ teaspoon sesame seeds oil

½ teaspoon light soya

1 ½ tablespoons corn flour

For the stir-fry

½ cup sliced onion

1/3 cup sliced garlic, pestle to crush

¼ cup sliced chilies

1 tablespoon Chinese wine

½ tablespoon light soya

½ tablespoon oyster sauce

¼ cup stock

dash of Szechuan pepper powder

1 teaspoon chopped hot green chilies

corn flour diluted in cold water to thicken

oil to sauté and frying

salt to taste

dash of sesame oil

dash of chili oil

dash of garlic oil

For the sea bass: sliced and marinate in fine chopped garlic, chilies, pepper, Chinese wine, oyster sauce, Szechuan pepper, lime juice, sesame oil, light soya and corn flour, deep fried to crispy

To stir-fry: sauté the onion and garlic, followed by the chilies. Add in the sauces and seasonings with the stock. Bring to the boil and thicken with the corn flour diluted in cold water. Finish with the oils and check the taste.  Stir-fry in the fish and serve immediately.

To serve: serve the fish on platter with some garnish. Makes 2 servings

Helpful hints: the best time to have this fish is when it just cooks with noodles or steam rice. When you need to have it spicier may need to add more chopped chilies. You can select your favorite fish you wish to have maybe mackerel, pomfret, salmon, snow fish, turbot, sole etc.