Braised Grouper with Pickled Mustard Greens (ปลาเก๋าต้มผักกาดดอง)

1.Heat 3 tablespoons of oil in a pan and sauté the fish head, tail, and bones until lightly browned and fragrant.

2.Add the ginger, spring onions, 6 garlic cloves, and 1 tablespoon of Sichuan peppercorns. Stir-fry until aromatic.

3.Pour in the Chinese cooking wine, let it reduce slightly, then add 1½ liters of water. Boil on high heat for 20 minutes, then strain the broth and set aside.

4.In a bowl, mix tapioca starch, egg white, salt, and white pepper. Coat the thinly sliced grouper fillets evenly with the mixture.

5.Blanch the coated fish slices in hot water until just cooked, then remove and drain.

6.Bring the fish broth to a boil and add the pickled mustard greens. Add the blanched fish and season with salt and sugar to taste.

7.In a separate pan, heat 2 tablespoons of oil and fry the remaining 1 garlic clove (minced), 1 tablespoon of Sichuan peppercorns, and dried chilies until the garlic turns golden and fragrant.

8.Ladle the braised grouper into a serving bowl and spoon the hot aromatic chili–garlic oil over the top to finish.