Hey everyone, it is me again, Dan, welcome to my recipe site. Today, I’m gonna show you how to make a distinctive dish, braised szechuan chilli bass. It is one of my favorites food recipes. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.
Braised Szechuan chilli Bass is one of the most popular of current trending foods on earth. It’s enjoyed by millions daily. It is simple, it’s fast, it tastes delicious. Braised Szechuan chilli Bass is something that I have loved my entire life. They’re fine and they look fantastic.
We braise these spicy beef meatballs and Chinese cabbage in a bit of beef broth. The strongest taste was a very pleasant nutty combination of the szechuan pepper and sesa. My choice was cauliflower, carrots, mushrooms and onion.
To begin with this recipe, we have to first prepare a few components. You can have braised szechuan chilli bass using 20 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make Braised Szechuan chilli Bass:
- Make ready 1 lb whole bass
- Get 2 cups sliced celery
- Get 2 cups sliced tomatoes
- Make ready 1 cup sliced bell peppers
- Get 1 cup sliced lotus roots (optional)
- Take 1 package frozen and thawed firm tofu
- Take 5 sliced shiitake mushroom
- Make ready 1 large sliced red onion
- Get 4 garlic cloves
- Make ready 1 Tsp sliced Ginger roots
- Get 4 green onions
- Take 1/2 pickled veggies of any kind
- Get 1 Tsp Szechuan chilli paste
- Get 1 Tsp soy sauce
- Prepare 1 cup rice wine
- Make ready 1 tsp sugar
- Make ready to taste Salt and pepper
- Get 1/2 cup Olive oil
- Prepare 5 dried chilli
- Get 1 tsp Szechuan peppercorn
The "Hong Shao Rou" or just Szechuan Red Braised Pork Belly. Really awesome dish you can find in China! Common in Asian cuisine, beef tendons are best served after hours of braising. Why not try our Szechuan Style Aubergine dish?
Instructions to make Braised Szechuan chilli Bass:
- Prepare all flavoring herbs and veggies. Slice ginger and galangal. Smash garlic and green onions. Slice onion and tomatoes. Half mini bell peppers and remove the seeds.
- Salt cure the bass for at least 30 minutes before cooking. Rinse and cut fish into bite size pieces with bones in.
- Heat up Olive oil and add spices(Szechuan chilli and peppercorn) as well as herbs (ginger, garlic, green onions, pickles, onions). Sauté for a minute until aroma release to hot oil.
- Add veggies and tofu cubes and sauté for 2 minutes on high heat.
- Stir in Szechuan chilli paste and soy sauce. Add wine to loose up the sauce.
- Add fish bites now. Gently mix in with everything else. Pour in boiling water to cover the fish. Allow it to braise on high heat for about 25~30 minutes. Turn very lightly to allow all ingredients to soak in delicious juice.
- Once the liquid reduced to half, transfer everything into a flat baking pan. Braised the fish in a heated oven for about 15 minutes to crispy things up. Decorate with green onions on top.
Finely chop the garlic, chilli and coriander. Mix all the sauce ingredients together in a bowl. The Szechuan cuisine's trademark bold flavour comes from liberal use of salted chilli peppers and fermented broad beans. This is included in our sauce to deliver a high spice level and the characteristic fermented flavour. Heat oil in a wok, fry ginger, black bean garlic paste and dried chillies until fragrant.
So that is going to wrap this up for this special food braised szechuan chilli bass recipe. Thanks so much for reading. I’m sure you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
