Sichuan Peppercorn Fish With Carrot Crisps - cooking recipe

Ingredients

2 tbsp vegetable oil, plus extra, to deep-fry
1 tbsp sichuan peppercorns, lightly crushed
1 lb firm white fish, cubed
4 cloves garlic, finely chopped
2 tbsp soy sauce
1 tbsp thick sweet soy sauce
1 tsp chili sauce
1 tbsp orange juice
1/2 None Chinese cabbage, shredded
3 None spring onions, finely sliced
1 None long red chili, sliced lengthwise, seeded
3 None carrots, sliced into thin strips
10 oz udon noodles, cooked

Preparation

Heat oil in a wok or large frying pan over high heat. Stir-fry peppercorns for 1 min, until fragrant. Add fish and garlic. Stir-fry for 2-3 mins. Add soy sauce, sweet soy sauce, chili sauce and orange juice. Bring to a boil. Add cabbage, spring onions and chili and stir-fry for 1-2 mins, until cabbage wilts and fish is cooked through.
Meanwhile, to make the carrot crisps, heat vegetable oil in a wok or saucepan. Working in batches, fry carrot strips for around 1-2 mins, until lightly browned and crisp. Remove with a slotted spoon and drain on paper towels. Season.
Serve sichuan peppercorn fish on a bed of udon noodles. Garnish with carrot crisps.