Braised fish Hunan-Szechwan style

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Serves 4 with 2 other dishes

Step 1
Blot the fish dry.

Step 2
Rub salt all over the fish including the cavity.

Step 3
Leave to stand for about 15 minutes.

Step 4
Heat a wok over a high heat until smoke rises.

Step 5
Pour in the oil.

Step 6
Tip the wok carefully to swirl it all around the sloping edges.

Step 7
Pour all but 30ml (2 tbsp) oil back into a container.

Step 8
Lower the heat.

Step 9
Add the fish at once and brown for about 2 minutes.

Step 10
Slip 2 metal spatulas underneath the fish and turn over carefully.

Step 11
Brown the other side for about 2 minutes.

Step 12
Remove to a plate and keep nearby.

Step 13
Turn up the heat.

Step 14
Add another 30ml (2 tbsp) oil to the wok and heat until smoke rises.

Step 15
Now add the garlic and ginger and, as they sizzle, add the Szechwan chilli or hot soy bean paste, wine or sherry and sugar.

Step 16
Pour in the stock or water and bring to the boil, stirring to mix.

Step 17
Return the fish to the wok, lower the heat, cover and simmer in the sauce for about 12-15 minutes.

Step 18
Turn the fish over carefully and simmer, covered, for about 12-15 minutes until the fish is cooked and some of the sauce has been absorbed.

Step 19
Remove the cover.

Step 20
Turn up the heat to reduce the sauce, spooning it on to the fish continually.

Step 21
Remove only the fish to a warm serving plate.

Step 22
Add the hot chilli oil to the sauce, then the spring onion.

Step 23
Stir and cook for a few seconds, then scoop the sauce on to the fish.

Step 24
Serve immediately.