Hello everybody, it is me, Dave, welcome to our recipe page. Today, we’re going to make a distinctive dish, sichuan fish. One of my favorites. For mine, I will make it a little bit tasty. This will be really delicious.
Sichuan Fish is one of the most well liked of current trending foods on earth. It is appreciated by millions daily. It is simple, it’s fast, it tastes yummy. Sichuan Fish is something that I’ve loved my whole life. They’re nice and they look wonderful.
Sichuan Boiled Fish is a Famous Sichuan Water boiled dish with really hot and spicy taste. Follow the detailed recipe and video to make it at home. Sichuan Boiled Fish is my favorite Sichuan dish.
To get started with this particular recipe, we must prepare a few ingredients. You can have sichuan fish using 13 ingredients and 8 steps. Here is how you can achieve that.
The ingredients needed to make Sichuan Fish:
- Take 450 gram fish fillet (I used dory)
- Make ready 1 egg
- Make ready 6 table spoons of flour
- Make ready 7 table spoon of white wine
- Get 2.5 cm ginger, chop it
- Make ready 6 chesnut, cut like a small cube
- Prepare 4 leek, chop it
- Get 3 teaspoon salt soy sauce
- Prepare 375 ml chicken broth
- Make ready 1 teaspoon cornstratch
- Make ready 0.5 teasppon of salt
- Get 0.5 teaspoon pepper
- Prepare Cooking oil
What arrived was a large bowl filled delicate fish in a salty-spicy-funky tingly. Prepare the fish, remove any scales and score both sides with two diagonal cuts towards the bone. The fish is thinly sliced and poached in a rich broth made from chicken stock, fish stock, and Sichuan pickles. The fish has a velvety and silky texture, with a piquant and zesty taste.
Steps 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
Yu Xiang Sauce is a traditional Sichuan sauce, is hot, sour, salty, sweet, and tangy. Well, as I had mentioned earlier, it contains no seafood or fish despite the name fish-flavored sauce. It's said that Sichuan spicy boiled fish recipe was invented by a Sichuan Chef. And the original version was boiled pork slices. But there was one time a good friend of him visited him at home but this friend.
So that’s going to wrap this up for this exceptional food sichuan fish recipe. Thank you very much for your time. I’m sure you will 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 loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
