This recipe comes from Sichuan from a book called China The Beautiful Cookbook. I saw this book in a charity shop and immediately recognized my mothers illustration on the cover. Since I am not speaking to my family anymore I had to buy the book, in a way representing survival and the long march... I was born in london but brought up in Hong Kong so chinese food is close to my heart. I love garlic, ginger, chilli with fish and hope this recipe will be good.
Recipe posted by blackpoppy