Anise pepper

Sichuan Duck with Hot Pepper Sauce

4 cups Chinese leaves, shredded
1 cup parboiled bean sprouts, cooled
3 cups cooked duck breast, sliced
2 tsp freshly ground anise pepper
2 tsp ginger root, grated
2 tbsp scallions, finely chopped
2 tbsp soy sauce
2 tbsp sesame seed oil
1 tbsp water
1 tbsp cider vinegar
1 tsp sugar
1 tbsp sesame seeds, lightly toasted

1. Mix the Chinese leaves and bean sprouts in a serving dish.
2. Arrange the duck slices on top.
3. Combine anise pepper, ginger root, soy sauce, sesame seed oil, water, vinegar and sugar. Stir energetically until blended.
4. Add the chopped scallions. Mix well.
5. Pour the sauce over the duck breast.
6. Sprinkle toasted sesame seeds over the duck and sauce.

Aniseed

Lemon-Anise Baked Fish

a whole white fish, like sea bream or sea bass, scaled, clean and ready for the oven
(2.2lb would render 4 servings)
4 tbsp olive oil, and some for the pan
pepper
salt
4 tsp aniseed
3-4 lemon slices

Warm the oven to 390F (180C)

1. Score the fish on one side two or three times and introduce a half lemon slice in each cut.
2. Introduce a few seeds inside, season with salt and pepper, and brush with olive oil.
3. Set on an oven pan, cover the bottom with olive oil to prevent the fish from sticking to the pan, and scatter a few more seeds on the oil.
4. Bake until ready. Be careful not to overcook. It should take about 40 minutes for a 2.2lb fish.

TIP - You can cook the fish on top of a grill, turning once. Try the lemon slices inside. A charcoal fire adds extra flavor, but an ordinary grill can do a good job.