Yunnan-style grilled sea bass with pork recipe
To make the fungus pickle. Toss the pickle ingredients together in a bowl. Combine the dressing ingredients in another bowl. Add the dressing to the pickle bowl, toss well, cover and place in the fridge for at least 30 minutes. To make the pork. Pour 1 litre/1¾ pint water into a large saucepan, add the pork and bring to the boil. Cook for 30 minutes. Drain and leave to cool. Place the pork belly in the fridge for 1 hour to firm up. Once firm, slice into fine slices about ½cm/¼in thick. Heat a wok over a high heat, add the rapeseed oil, then the pork. As the pork starts to brown, add the Shaoxing rice wine and cook until the pork belly is slightly crisp. Add the chilli bean sauce, yellow bean sauce and black bean sauce, then stir-fry for 1 minute. Add the spring onions and stir for less than a minute. Flambe with the orange gin. Add both soy sauces and the sugar, then give everything a final toss. Set aside.To make the fish, combine all the spice mix ingredients plus 1 tsp salt in a pestle and mortar, then grind. Slice slits in the sea bass on both sides. Season the seabass inside with the Shaoxing rice wine, rubbing into the cavity. Season the sea bass with the spice mix on both sides, in the slits and inside the cavity. Place the fish on a medium-high hot grill. Grill for 4½ minutes on one side (it might take less or more time, depending on the size of the fish), then flip over when the fish is not sticking to the grill. Cook the other side for 4½ minutes. Place in a frying pan over a high heat and flambe with the orange gin. Meanwhile, combine all the salsa verde ingredients in a small bowl, then set aside. Mix the sweet chilli sauce and fish sauce together and divide between 4 pots. Place the fish on banana leaves and drizzle over the aromatic salsa verde. Serve immediately with the twice-cooked pork, plain rice and fungus pickle. Garnish with edible flowers and serve alongside the sauce. To make the fungus pickle. Toss the pickle ingredients together in a bowl. Combine the dressing ingredients in another bowl. Add the dressing to the pickle bowl, toss well, cover and place in the fridge for at least 30 minutes. To make the fungus pickle. Toss the pickle ingredients together in a bowl. Combine the dressing ingredients in another bowl. Add the dressing to the pickle bowl, toss well, cover and place in the fridge for at least 30 minutes. To make the pork. Pour 1 litre/1¾ pint water into a large saucepan, add the pork and bring to the boil. Cook for 30 minutes. Drain and leave to cool. Place the pork belly in the fridge for 1 hour to firm up. To make the pork. Pour 1 litre/1¾ pint water into a large saucepan, add the pork and bring to the boil. Cook for 30 minutes. Drain and leave to cool. Place the pork belly in the fridge for 1 hour to firm up. Once firm, slice into fine slices about ½cm/¼in thick. Heat a wok over a high heat, add the rapeseed oil, then the pork. As the pork starts to brown, add the Shaoxing rice wine and cook until the pork belly is slightly crisp. Add the chilli bean sauce, yellow bean sauce and black bean sauce, then stir-fry for 1 minute. Once firm, slice into fine slices about ½cm/¼in thick. Heat a wok over a high heat, add the rapeseed oil, then the pork. As the pork starts to brown, add the Shaoxing rice wine and cook until the pork belly is slightly crisp. Add the chilli bean sauce, yellow bean sauce and black bean sauce, then stir-fry for 1 minute. Add the spring onions and stir for less than a minute. Flambe with the orange gin. Add both soy sauces and the sugar, then give everything a final toss. Set aside. Add the spring onions and stir for less than a minute. Flambe with the orange gin. Add both soy sauces and the sugar, then give everything a final toss. Set aside. To make the fish, combine all the spice mix ingredients plus 1 tsp salt in a pestle and mortar, then grind. To make the fish, combine all the spice mix ingredients plus 1 tsp salt in a pestle and mortar, then grind. Slice slits in the sea bass on both sides. Season the seabass inside with the Shaoxing rice wine, rubbing into the cavity. Season the sea bass with the spice mix on both sides, in the slits and inside the cavity. Slice slits in the sea bass on both sides. Season the seabass inside with the Shaoxing rice wine, rubbing into the cavity. Season the sea bass with the spice mix on both sides, in the slits and inside the cavity. Place the fish on a medium-high hot grill. Grill for 4½ minutes on one side (it might take less or more time, depending on the size of the fish), then flip over when the fish is not sticking to the grill. Cook the other side for 4½ minutes. Place in a frying pan over a high heat and flambe with the orange gin. Place the fish on a medium-high hot grill. Grill for 4½ minutes on one side (it might take less or more time, depending on the size of the fish), then flip over when the fish is not sticking to the grill. Cook the other side for 4½ minutes. Place in a frying pan over a high heat and flambe with the orange gin. Meanwhile, combine all the salsa verde ingredients in a small bowl, then set aside. Meanwhile, combine all the salsa verde ingredients in a small bowl, then set aside. Mix the sweet chilli sauce and fish sauce together and divide between 4 pots. Mix the sweet chilli sauce and fish sauce together and divide between 4 pots. Place the fish on banana leaves and drizzle over the aromatic salsa verde. Serve immediately with the twice-cooked pork, plain rice and fungus pickle. Garnish with edible flowers and serve alongside the sauce. Place the fish on banana leaves and drizzle over the aromatic salsa verde. Serve immediately with the twice-cooked pork, plain rice and fungus pickle. Garnish with edible flowers and serve alongside the sauce.