| Servings |
| 4people |
| Servings |
| 4people |
Ingredients/配料
- 1 fresh flathead mullet (about 750g)
- 1 lime
- 1 stem coriander
- 3750 g coarse ground sea salt
- 3 tsp Sichuan pepper (also known as Szechuan pepper)
- 3 star anises
- 1 cup oil
- SEASONINGS:
- 1 tsp ground white pepper
- 1 tsp Shoaling rice wine
- 1 tsp salt
Servings: people
Units:
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Ingredients/配料
Servings: people
Units:
|
Preparation/方法
- Rinse and wipe-dry a lime; Bisect the lime lengthwise with a knife; Place each halved lemons over the doom of a lemon squeezer and then press and twist to extract the juice.
- Add seasonings and the lime juice into a mixing bowl; Mix.
- Hold a flathead mullet firmly by the head and scrape the scales from the tail towards the gills with a fish scaler; Rinse the fish under running water; Insert the knife into the anus near the tail; Draw the knife toward the head, splitting the fish to the base of the gills; Spread the abdominal cavity with fingers; Reach in and pull out the entrails; Rinse the cavity under running water; Cut off the head with the knife; Rinse the fish under running water again; Pat-dry the fish with kitchen paper; Rub the seasoning mixture into the fish evenly; Wrap the fish with baking paper completely.
- Rinse and drain coriander; Cut off any root and stem.
- Pre-heat an oven to 150 degree Celsius.
- Add 3750g coarse sea, 3 tsp Sichuan pepper and 3 star anises salt into a dry wok; Stir-fry over a medium heat till they are thoroughly hot; Pour 1 cup of oil into the mixture; Stir-fry it over a medium heat till well-mixed; Turn off the heat.
- Line a piece of aluminum foil on a baking pan draping the corners over the sides; Evenly spread the salt mixture from the step 6 over the foil; Arrange the wrapped fish in the center; Flip 2 sides of the foil to cover the fish wrapped and turn the remaining 2 sides to cover the wrapped fish completely; Put it in the oven and bake it for 45 minutes; Take the fish out of the oven; Discard the foil, the salt mixture and the baking paper; Arrange the fish on a serving plate; Garnish it with the coriander; Ready to serve.
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