Product(s) Used for this Recipe
Swanson Chicken Broth

Sichuan Flavoured Fish

a) 1 Seabass (about 800g), 300g Potato without skin (cut to small dices), 50g Green Capsicum, 75g Kernel Corn, 1 small stalk Spring Onion (roughly chopped for garnishing), Corn Starch for coating Fish, Oil for deep-frying.

b) For making Sichuan Flavoured Sauce:
1 tsp Oil, 1 tsp minced Ginger, 2 TBS Hot Bean Paste, 2 TBS Sugar, 1 can (411g sized) Swanson Clear Chicken Broth (reserve 1/4 cup to be mixed with 1 1/2 TBS Potato Starch as thickening), 4 TBS Rice Vinegar, 1/2 TBS Light Soya Sauce.
Cooking Detail
For 6 servings
1) Heat up Oil. Deep fry Potato dices till golden brown. Dish out and set aside. Season Fish with Salt & Pepper, coat with Corn Starch. Deep fry in hot oil till golden brown. Dish out, set aside.

2) To make Sichuan Flavoured Sauce: Reserve 1/4 cup Swanson Clear Chicken Broth to add with 1 1/2 TBS Potato Starch for thickening to be used later on. In a wok heat up 1 tsp Oil, put in 1 tsp minced Ginger to fragrant. Add in 2 TBS Hot Bean paste, remaining of the Swanson Clear Chicken Broth, add in 2 TBS Sugar, 4 TBS Rice Vineger and 1/2 TBS Light Soya Sauce. Bring to a boil.

3) Add in cooked Potato dices, Green & Red Capsicum & Kernel Corn just to heat through. Add in diluted Potato Starch mixture to thicken the sauce.

4) Transfer Fish to a big platter. When Sauce is ready pour over the fish. Garnish with chopped Spring Onion and ready to serve.