Sichuan Peppercorn Fish With Carrot Crisps

• 2 tbsp vegetable oil, plus extra, to deep-fry
• 1 tbsp sichuan peppercorns, lightly crushed
• 1 lb firm white fish, cubed
• 4 cloves garlic, finely chopped
• 2 tbsp soy sauce
• 1 tbsp thick sweet soy sauce
• 1 tsp chili sauce
• 1 tbsp orange juice
• 1/2 None Chinese cabbage, shredded
• 3 None spring onions, finely sliced
• 1 None long red chili, sliced lengthwise, seeded
• 3 None carrots, sliced into thin strips
• 10 oz udon noodles, cooked

1. Heat oil in a wok or large frying pan over high heat. Stir-fry peppercorns for 1 min, until fragrant. Add fish and garlic. Stir-fry for 2-3 mins. Add soy sauce, sweet soy sauce, chili sauce and orange juice. Bring to a boil. Add cabbage, spring onions and chili and stir-fry for 1-2 mins, until cabbage wilts and fish is cooked through.
2. Meanwhile, to make the carrot crisps, heat vegetable oil in a wok or saucepan. Working in batches, fry carrot strips for around 1-2 mins, until lightly browned and crisp. Remove with a slotted spoon and drain on paper towels. Season.
3. Serve sichuan peppercorn fish on a bed of udon noodles. Garnish with carrot crisps.

vegetable oil, sichuan, white fish, garlic, soy sauce, soy sauce, chili sauce, orange juice, chinese cabbage, spring onions, long red chili, carrots, udon noodles

Taken from recipes-plus.com/api/v2.0/recipes/25425 (may not work)