SPICY SICHUAN POACHED FISH 家常水煮鱼 🌶 | SZECHUAN FISH RECIPE
so first we're going to add some oil andwe'll sautée the dried chili and szechuan
peppercorn remember to keep it at a lowheat if not you'll burn the spices very quickly
so now we'll marinate the fish we'regoing to add a bit of salt and pepper
egg white, Chinese cooking wine ,a littlebit of cornstarch followed by cooking oil
now after frying for about five minutesuntil the spices are aromatic sometimes
you hear a crackle you know it's readyblitz it in a processor so you want to
keep my bit of texture not fully blendedright a bit of chunks is nice so now
we're gonna add a bit of cooking oilwe're gonna sautée our garlic, ginger and
a white part of the spring onions we'regonna caramelize the mixture and then
we're gonna put in our spicy bean paste
now we're gonna add our chicken stockyou can use vegetable stock and any
stock you like and we'll bring the mixtureto a boil and we'll prepare to poach the
marinated fish meanwhile we're going tolightly fry a vegetable with some
cooking oilremember not to overcook it because we
want to have the crunch
okay now we're gonna place the vegetableinto a nice deep bowl so when our
poaching liquid comes to a boil you wantto put in the fish and make sure you
stir immediately to prevent sticking nowit is important to take note that the
liquid is at a gentle boil because wedon't want to overcook the fish, we want to keep it moist and tender
allow this to cook between 5-10 minutes depending on the thickness of the fish now that the
fish is ready pour them gently into thebowl
and it is very important to throw garlicon top of the fish and don't forget the
chilli paste now you're gonna heat upsome hot oil about 5 tbsp and i'm gonna
drizzle on top of this fish it's how thetraditional way of doing this dish so
there's a nice, smokey flavour to it
and this will create a nice sensationsmoky aroma to the whole dish and we're
going to garnish with a bit of spring onions and cilantro to finish
Today, I have yet another SPICY 🌶 Sichuan (Szechuan) recipe, if you love SPICY foods, you're in for a treat! Such a mouthwatering dish that makes you keep coming back for me even though you are dripping in sweat 💦 Stay Home and Cook #WithMe #chefsawarto #anyonecancook #sgcircuitbreaker Ingredients: 1 x (800-1000g) whole fish, gutted, filleted, keep the bones (You can use 600-800g fish fillet if you do not want to use a whole fish) salt, white pepper to taste 1 egg white 1 tbsp Chinese cooking wine Chili Mix (to cook at low heat for about 10mins and to be chopped) 30 dried red chili peppers 5 tbsp sichuan peppercorns to to taste 3 tbsp cooking oil Poaching Liquid cooking oil as needed 1 tbsp ginger, chopped 1 tbsp garlic, chopped 1 tbsp white part of spring onion 3 tbsp douban chili (spicy chili fermented bean sauce) or to taste 1 tbsp cumin powder (optional) 1liter chicken stock or as needed salt to taste Sauteed Vegetables (you can choose any of your favorite vegetables) 1 cucumber, sliced handful mung bean sprout 1 celery stalk, sliced 3 tbsp soaked black fungus 2 tbsp chopped garlic Garnish 5 tbsp very oil cooking oil 180 DC spring onion fresh cilantro Don't forget to like, share and subscribe! 👍🏻 Instagram: https://www.instagram.com/chefsawarto ABOUT All types of cooks are welcomed here, whether you are an amateur home cook or a chef. My goal is to share recipes for all of you to replicate at home. Feel free to substitute ingredients and add your own twists. I would love to see your takes on my recipes! If you guys have any recipes you'd like me to share, do leave a comment down below with #askchefsawarto. Happy cooking! 🧑🏻🍳 🎹bgm 'Awake' by Sappheiros is under a Creative Commons license (CC BY 3.0) Music promoted by BreakingCopyright: https://youtu.be/75RyDDoXUhA sichuan poached fish, sichuan fish recipe