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Braised Trout in Chilli Bean Sauce ()
- 1 rainbow trout (about 3/4 lb/350g), scaled and cleaned, but with head and tail intact
- 1 tbsp Shaoxing wine
- 1/2 cup (100ml) cooking oil, plus 23 tbsp more
- 2 1/2 tbsp Sichuan chilli bean paste
- 2 tsp finely chopped ginger
- 4 tsp finely chopped garlic
- 3/4 cup (200ml) chicken stock
- 1 tsp light soy sauce, to taste
- 2 tsp potato flour dissolved in 1 1/2 tbsp cold water
- 3-4 tbsp finely sliced spring onion greens
- 1 tsp sesame oil
Directions:View on Epicurious
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