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Ingredients

• 350 g cod fillets, skin on
• 1 tbsp shaoxing rice wine, or dry sherry
• 2 tbsp groundnut oil
• 1-2 tbsp potato flour, or cornflour
• sea salt

• 200 ml water
• 2.5 cm piece ginger, peeled and finely sliced
• 1 star anise
• 1 cinnamon stick
• 1 tsp sichuan peppercorns
• 1 tbsp light soy sauce
• 1 tbsp chinese black vinegar, or balsamic vinegar
• 2 tbsp brown sugar
• 1 splash shaoxing rice wine, optional

• 1 heads broccoli
• 1 tbsp groundnut oil
• 2 slices ginger, or to taste
• boiled or steamed jasmine rice, to serve

Description

Hong Sao Yu, The Name Of Ching-He Huang’s Dish In Mandarin, Describes The Deep Brown-red Colour Given By Soy, Sugar And Spices

UK TV