Szechuan fish in clay pot

Ingredients

• 500 g Common Snakehead Fish, cut into pieces
• 1 Onion, diced
• 1 Red Chili, diced
• 1 stalk Spring Onion, cut into 3 cm length
• 5 slices Ginger

Seasoning:

• 5 tablespoons Szechuan / Sichuan hot & spicy sauce
• 1 teaspoon Oyster Sauce
• 1/2 teaspoon Salt
• 1 teaspoon Sugar

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Preparation

• Deep fry the fish in hot oil until brown and crispy. Dish up.
• Heat up 2 tbsp oil, saute ginger and onion until fragrant. Add in seasoning, fish and stir well.
• Add in water and cook until the gravy is almost dry.
• Add in red chili, spring onion and stir well. Dish up and serve.