Hello everybody, it is Louise, welcome to my recipe page. Today, we’re going to prepare a special dish, braised szechuan chilli bass. It is one of my favorites. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.
Braised Szechuan chilli Bass is one of the most well liked of current trending foods on earth. It’s appreciated by millions every day. It is easy, it’s fast, it tastes yummy. Braised Szechuan chilli Bass is something that I have loved my entire life. They are fine and they look wonderful.
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 get started with this recipe, we must first prepare a few components. You can have braised szechuan chilli bass using 20 ingredients and 7 steps. Here is how you can achieve that.
The ingredients needed to make Braised Szechuan chilli Bass:
- Take 1 lb whole bass
- Prepare 2 cups sliced celery
- Make ready 2 cups sliced tomatoes
- Get 1 cup sliced bell peppers
- Get 1 cup sliced lotus roots (optional)
- Take 1 package frozen and thawed firm tofu
- Prepare 5 sliced shiitake mushroom
- Take 1 large sliced red onion
- Make ready 4 garlic cloves
- Get 1 Tsp sliced Ginger roots
- Get 4 green onions
- Get 1/2 pickled veggies of any kind
- Prepare 1 Tsp Szechuan chilli paste
- Make ready 1 Tsp soy sauce
- Prepare 1 cup rice wine
- Take 1 tsp sugar
- Prepare to taste Salt and pepper
- Get 1/2 cup Olive oil
- Prepare 5 dried chilli
- Take 1 tsp Szechuan peppercorn
Common in Asian cuisine, beef tendons are best served after hours of braising. Szechuan Red Braised Pork Belly - Hong Shao Rou. The "Hong Shao Rou" or just Szechuan Red Braised Pork Belly. Really awesome dish you can find in China!
Steps 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.
The Szechuan cuisine's trademark bold flavour comes from liberal use of salted chilli peppers and fermented broad beans. Heat oil in a wok, fry ginger, black bean garlic paste and dried chillies until fragrant. Add duck, szechuan vegetable and sauce ingredients (B). Bring to a boil, then simmer covered for an hour until duck meat is tender. Human Style Steamed Chilean Sea Bass.
So that’s going to wrap this up with this special food braised szechuan chilli bass recipe. Thanks so much for your time. I am sure that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
