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Ingredients
- 750ml peanut oil, plus 1 tbsp
- 2 tbsp Szechuan peppercorns
- 1 tbsp chilli flakes
- 2 garlic cloves, squashed
- 4 star anise
- 500g kingfish fillets, skin removed, cut into 150g portions
- 1 tbsp soy sauce
- 1 tbsp honey
- 1 tsp Chinese black vinegar
- 1 punnet each baby celery, baby shiso, baby coriander and baby mustard
- 6 red radish, finely sliced
Method
Bring peanut oil, pepper, chilli, garlic and star anise to 60C. Add kingfish and allow to stand, covered in oil at 60C for 5-6 minutes. Remove from heat. Mix together soy, honey and vinegar in a small bowl. Cut baby leaves from punnets and wash gently and drain. Remove fish from oil and break into chunks. Toss with radish, cress and dressing just before serving.
