Sichuan-style Pan-fried Sea Bass

Main Ingredients:
500g perch

Supporting Ingredients:
10g chopped scallion, 10g minced ginger, 30g minced garlic, 50g black rice, 30g mustard greens, 15g lily bulbs

Seasonings:
30g Haoji Classic Sichuan Spicy Sauce, 5g vinegar, 5g sugar, 6g red chili oil, 200g water, bean starch, Fish Marinade (1g salt, 0.5g pepper, 5g ginger, 10g scallion, 3g cooking wine)

Preparation Method:
1. Clean and fillet the perch, cut the fish fillets into 75px wide pieces, and marinate with the fish marinade. Set aside.
2. Remove the leaves from the mustard greens, cut into small pieces, and blanch in boiling water. Rinse with cold water and set aside. Wash the black rice and steam with a little salt and water until cooked. Stir-fry the lily bulbs with a little salt until flavorful.
Heat oil in a pan and stir-fry the minced garlic and ginger until fragrant. Add the Haoji Classic Sichuan Spicy Sauce, water, sugar, vinegar, and thicken with bean starch. Add red chili oil and chopped scallion to create a homemade sauce. Mix the black rice and mustard greens and spread them on the bottom of a serving plate.
3. Pat the perch fillets dry with a paper towel, dust with a little bean starch, and pan-fry in a flat-bottomed pan until the skin turns golden brown and the fish is cooked. Arrange the fish on top of the black rice, pour the homemade sauce over it, and garnish with the lily bulbs.

Dish Characteristics:
Innovative presentation with a rich and flavorful homemade taste.