Ching’s Chinese Food in Minutes-Ching’s spicy bacon crispy haddock

Ching’s Chinese Food in Minutes www.chinghehuang.com itunes.apple.com www.amazon.co.uk Ching’s spicy bacon crispy haddock Ching-He Huang’s favourite fish recipe from her new book Chinese Food in MInutes Spicy bacon crispy haddock Ready to eat in 13 minutes Prep time: 5 minutes, cook in: 8 minutes This is my favourite fish recipe. I love using haddock but you could use cod, monkfish or even mackerel. The wok-cooked smoky bacon (laced in Sichuan peppercorns) chilli oil gives your taste buds a delicious punch! serves 2 2 x 200g/7oz haddock fillets, skin on 2 tablespoons groundnut oil 2 tablespoons Shaohsing rice wine or dry sherry 1 tablespoon Sichuan peppercorns 2 medium green chillies, deseeded and bruised in a pestle and mortar 1 star anise 3 smoked bacon rashers, diced, or use unsmoked and season to taste 3 tablespoons chilli oil juice of 1 lemon salt and ground white pepper steamed jasmine rice, mixed salad leaves or mixed vegetables to serve 1. Rinse the fish in cold running water and pat dry with absorbent kitchen paper. Season the fish with salt and white pepper on both sides. Heat a wok or pan over a high heat and add 1 tablespoon groundnut oil. Place the fish in the wok or pan, skin side down. Using your fingers, press down onto the fish for 30 seconds to prevent it from curling upwards, then cook for 2 minutes. As the flesh begins to turn from translucent to opaque, sprinkle 1 tablespoon rice wine or sherry over the fillets. Turn the heat down to medium and cook …