The Fish with the Belly

For the fish with the belly, cut the ready-to-cook fish on both sides a few times diagonally so that a kind of grid pattern is formed. Cut the pork belly into strips. Finely slice the spring onions, ginger and garlic. For the seasoning sauce, mix all ingredients together and set aside.

In a wok or deep, heavy skillet, heat some peanut oil vigorously. Add the fish and deep fry on both sides for a total of about 2-3 minutes until crispy (the fish should only be half cooked on the inside). Remove the fish, drain the fat and wipe out the wok with kitchen paper. Now heat the rendered pork fat, add star anise and fry briefly.

Add the spring onions, ginger and garlic and fry briefly. Then mix in meat and sprouts and fry as well. Deglaze with the prepared seasoning sauce and bring to a boil. Now put the fish back in, reduce heat and let everything stew on lowest flame for 12-15 minutes. Remove the fish from the pan, arrange on a preheated platter and close as well as possible with aluminum foil.

Meanwhile, reduce the sauce to half its previous consistency. Mix cornstarch with a little water until smooth and thicken the sauce with it. Bring to the boil again. Round off with sesame oil. Remove aluminum foil and pour the sauce over the fish. Sprinkle chopped coriander greens over the fish with the belly.

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