SERVES: 4-6
PREPARATION TIME: 45 mins
LEVEL: Easy
INGREDIENTS
2 pieces Kühlbarra Barramundi Fillet
2 tsp Salt
0.5 cup Cooking Oil
1 Red Onion
8 cloves Garlic
30g Ginger
10 pieces Dried Chilli
1 tbsp Sichuan Peppercorn
300g Hotpot Soup Base
1 can Lychee
½ tsp Salt
300ml Water
100g Shimeji Mushrooms
100g Shiitake Mushrooms (halved)
100g Black Fungus (rehydrated)
200g Lotus root (sliced)
½ Cabbage
100g Tofu sheets
100g Soybean Sprouts
100g Tofu
Garnish
Spring Onion
Coriander
Fried Peanuts
METHOD
1. In a wide tray, add in 2 Kühlbarra Barramundi Fillet, season both sides with salt and spray oil. Grill in a 220°C oven for about 10-12 minutes until skin is crispy.
2. In a wok pan over medium-high heat, add in ½ cup of cooking oil.
3. Add in garlic, ginger, dried chillies, Sichuan peppercorn and stir fry until fragrant.
4. Add in hotpot soup base and stir fry until soup base is melted.
5. Add in lychee juice, salt, water and bring to boil.
6. Add in mushrooms, black fungus, lotus root, cabbage and cook for about 10 minutes.
7. Remove grilled Barramundi Fillet from pan, and add sliced onions to the base of pan. Add in ¾ of the mala sauce. Add fish back on top and add rest of the sauce over the grilled Barramundi Fillet.
8. Heat wide pan over fire and add in tofu sheets, soybean sprouts, tofu and sweet potato noodles.
9. Bring to a boil and garnish with lychee, spring onion, coriander and fried peanuts.
10. Serve while boiling and enjoy hot. Cut the fire off after about 5-10 minutes.