Food

Chinese New Year recipes: Scorched king fish with garlic

Andrew Wong’s Scorched king fish with garlic, chilli, Sichuan pepper and pomelo, perfect with a Cobra beer

Recipe by the Cobra Collective

Ingredients
• 200g kingfish (Hiramasa)
• 1 tabs ground Sichuan pepper
• 3 cloves of garlic minced
• 1 tsp dried chilli flakes
• 1 teaspoon of sliced spring onion rounds (green parts)
• 20ml light soy sauce
• 50g fresh pomelo
• 2 tabs of chopped coriander
• vegetable oil for scorching
Method
1. Slice the fish into 1.5 mm slices and place on a platter, ensuring not to overlap each piece.
2. Top the fish with minced garlic, chilli, chilli flakes and spring onions.
3. Heat oil in a pan to 200C and pour over the fish and dried ingredients.
4. Add soy sauce and cover with chopped coriander and picked pomelo pieces.

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Editor in chief Suzi Dixon studied at Bournemouth university, went away for a while to work at The Daily Telegraph, then moved back to the sunny South coast for a quiet (er) life. Bournemouth News & Info is her website and she is assisted by the fabulous Fred From France in all things geeky and technical. Hire us to make your website, too, if you like.

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