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Ingredients
US|METRIC
4 SERVINGS
- 21 oz. basa fillets (skin-on)
- 2 tsp. fish sauce
- 2 tsp. Shaoxing wine
- 1 tsp. chicken (powder)
- 1/2 tsp. ground white pepper
- 1/8 tsp. salt
- 1 1/2 tsp. potato starch (or cornstarch + 1 1/2 tsp water)
- 1 Tbsp. canola oil
- 10 grams ginger
- 68 grams scallion (jumbo, cut into sections)
- 10 cloves garlic (chopped)
- 1 1/2 Tbsp. chili paste (douban)
- 1 Tbsp. Shaoxing wine
- 2 cups low sodium chicken stock (460 grams/ml)
- 1 cup water (230 grams/ml)
- 2 Tbsp. soy sauce
- 1 Tbsp. pickling juice (pickled green chili, I used the Italian kind)
- 2 tsp. chicken (powder)
- 1 tsp. Sichuan peppercorns (ground)
- 1 handful bean sprouts
- 1 celery stalk (cut into thin strips)
- 1 cup fried tofu
- 1 cup spinach (blanched/squeezed)
- 2 1/4 cups canola oil
- 1 lemongrass (cut into sections)
- 2 star anise
- 2 cups chilies (Asian dried whole, (60 grams) (see note))
- 3 Tbsp. Sichuan peppercorns ((13 grams))
- 2 Tbsp. gochugaru chili flakes (korean, (15 grams))
- 10 green chilies (pickled)
- 2 cloves garlic (grated)
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