"This dish was created by one of my old sous-chefs, Victor Liong, after he ate at Dainty Sichuan in Melbourne," says Hong. "Fish-fragrant sauce doesn't actually have any fish in it, but its sweet, sour and spicy elements are traditionally used to cook Sichuan fish dishes and give this dish its name."
Note Chinese red vinegar, soy paste, a thickened Taiwanese soy sauce, and Chinkiang vinegar, a black rice vinegar, and Lao Gan Ma chilli oil, a blend of oil, chilli flakes and peanuts, are available from Asian grocers. Xanthan gum is a stabilising agent available from health-food shops. This recipe is from Mr Hong ($49.99, hbk), published by Murdoch Books and has been reproduced with GT style changes.
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