Hey everyone, it is me again, Dan, welcome to my recipe page. Today, I’m gonna show you how to make a distinctive dish, sichuan fish. One of my favorites food recipes. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.
Sichuan Fish is one of the most popular of current trending foods in the world. It’s simple, it’s fast, it tastes delicious. It is appreciated by millions daily. They’re nice and they look wonderful. Sichuan Fish is something that I have loved my entire life.
There is lot of famous water boiled dishes in Sichuan cuisine including boiled fish (boiled fish slices); water boiled sliced pork, boiled beef. Most of the dishes use slices rather than wedges or cubes because in order to keep the meat as tender as possible, the cooking time should be limited to just several minutes. I found Sichuan boiled fish so stunning that later on it became the one dish that I always order whenever it's on the menu.
To begin with this particular recipe, we must first prepare a few ingredients. You can cook sichuan fish using 13 ingredients and 8 steps. Here is how you cook that.
The ingredients needed to make Sichuan Fish:
- Prepare 450 gram fish fillet (I used dory)
- Prepare 1 egg
- Get 6 table spoons of flour
- Prepare 7 table spoon of white wine
- Make ready 2.5 cm ginger, chop it
- Make ready 6 chesnut, cut like a small cube
- Get 4 leek, chop it
- Prepare 3 teaspoon salt soy sauce
- Make ready 375 ml chicken broth
- Prepare 1 teaspoon cornstratch
- Take 0.5 teasppon of salt
- Make ready 0.5 teaspoon pepper
- Take Cooking oil
Only two ingredients are needed for it: dried chilies and dried Sichuan peppercorn 花椒, also known as Sichuan pepper, flower pepper or Chinese coriander. The Sichuan peppercorn is what gives this dish the unique character: a citrus flavored, mouth numbing sensation that is. The Sichuan pickled fish is a simple and delicious home-made dish with simple cooking and rich nutrition. The fish should be cleaned and cut into large pieces.
Instructions to make Sichuan Fish:
- Cut the fish fillet into 5 cm. Pour the salt and pepper above it.
- Beat the egg in a bowl. Add the flour (only 3.5 teaspoons) and white wine into to the same bowl. Mix it well.
- Smear the fish with the flour. After that, dip it to the dough of egg.
- Heat the pan. Add the cooking oil to the pan. Fry the fish until the color changed to brown. Put the fish into a plate.
- Pour the cooking oil from the pan to somewhere (bowl or something) and left 1 tablespoon of the cooking oil on the pan. Add the ginger, chestnut, and leek together to the pan.
- Pour the chicken broth to the pan. Take one teaspoon of hot chicken broth and mix it with the cornstratch. After that, put the mixed cornstrach to the pan. Mix it until the chicken broth be thick.
- Add the fried fish to the pan. Heat for 30 seconds.
- Served it on a plate immediately
Put a little salt and a little white wine to marinate for a while to remove the fishy smell. Use a paper towel to dry the water on the fish. The fish-fragrant sauce, in fact, doesn't come from fish. It is named because the sauce is firstly used to cook fish in a peasant family in Sichuan province. But later one, it is widely adopted on other dishes too.
So that is going to wrap this up with this special food sichuan fish recipe. Thank you very much for your time. I’m sure that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
