Braised Trout in Chilli Bean Sauce Dou Ban Yu

Ingredients

• 1 rainbow trout (about 3/4 lb/350g), scaled and cleaned, but with head and tail intact
• Salt
• 1 tbsp Shaoxing wine
• 1/2 cup (100ml) cooking oil, plus 2-3 tbsp more
• 2 1/2 tbsp Sichuan chilli bean paste
• 2 tsp finely chopped ginger
• 4 tsp finely chopped garlic
• 3/4 cup (200ml) chicken stock
• 1 tsp light soy sauce, to taste
• 2 tsp potato flour dissolved in 1 1/2 tbsp cold water
• 1 tbsp water
• 3-4 tbsp finely sliced spring onion greens
• 1 tsp sesame oil

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