- 1 whole carp, cleaned (perch or bass may also be used)
- pinch each of salt and white pepper
- pinch of Chinese chilli flakes
- 2 tbsp peanut oil
- 1 tsp Sichuan peppers
- 10 whole dried chilli
- 2 cloves garlic, finely diced
- 1 young garlic shoots, finely diced
- 2 spring onions, sliced
- 1 tsp salt
- 2 tbsp crushed roasted peanuts
- 1 cup vegetable oil, for deep-frying
- 20 mint leaves
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Make cuts into the carp flesh. Season with the salt, white pepper and chilli flakes. Rub the fish with half the peanut oil. Set aside to marinate for 10 minutes.
Meanwhile, in a heavy-based pan, dry roast the Sichuan peppers and sea salt until aromatic. Remove from heat and allow to cool. Remove from pan.
In the same pan, heat the remaining peanut oil. Add the dried chillies and cook until the chillies darken and pop. Add the garlic and young garlic shoots, and sauté until slightly golden. Add the spring onions and roasted Sichuan peppers. Season with salt and crushed peanuts.
Chargrill the fish over medium-high heat for 6 minutes each side.
Meanwhile, heat the vegetable oil in a small saucepan and bring to 170°C. Flash-fry the mint leaves in small batches for a few seconds, until crisp but not browned. Drain the mint on paper towels.
When the fish is cooked through, transfer to a serving platter. Spoon over the peanut mixture. Garnish with the mint to serve.