Sichuan Style Spicy Fish Stew

Name: Sichuan Style Spicy Fish Stew
Yield: 10
Ingredients: 10.0each White fish fillets, skin on (each fillet around 120/150g); 250.0ml White cooking wine; 25.0g Cornflour; 42.0g Salt, kosher; 900.0g Shiitake mushrooms, sliced; 0.0 Instead Of The Shiitake You Can Choose Other Vegetables, For Example: Cucumber, Bean Sprouts; 125.0ml Vegetable oil; 6.0each Star anise; 4.0each Large cassia barks, broken into small sections; 10.0each Tsao-kuo black cardamom pods (optional); 3.0heads Garlic; 25.0g Ginger, fresh, peeled and sliced; 2.0bunches Spring onions (separate the green and white sections, then sliced); 3.0g Sichuan peppercorns, crushed; 6.0g Chilli pepper, red, dried; 250.0g Doubanjiang (broad bean paste); 3.0liter, prepared Knorr® Professional Fish Bouillon Base 6 x 1 kg; 50.0g Dou-chi (fermented soya bean); 15.0ml Vegetable oil; 0.0bunches Spring onions (separate the green and white sections, then sliced); 35.0g Sesame seeds

Sichuan Style Spicy Fish Stew – - Recipe

This spicy authentic Chinese fish stew gets heat from Sichuan peppercorns and aromatic flavors from ginger and spices.

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Prepare the Fish

White fish fillets, skin on (each fillet around 120/150g) 10.0 each

Prepare the Marinade

White cooking wine 250.0 ml
Cornflour 25.0 g
Salt, kosher 42.0 g

Prepare the Stew

Shiitake mushrooms, sliced 900.0 g
Instead Of The Shiitake You Can Choose Other Vegetables, For Example: Cucumber, Bean Sprouts
Vegetable oil 125.0 ml
Star anise 6.0 each
Large cassia barks, broken into small sections 4.0 each
Tsao-kuo black cardamom pods (optional) 10.0 each
Garlic 3.0 heads
Ginger, fresh, peeled and sliced 25.0 g
Spring onions (separate the green and white sections, then sliced) 2.0 bunches
Sichuan peppercorns, crushed 3.0 g
Chilli pepper, red, dried 6.0 g
Doubanjiang (broad bean paste) 250.0 g
Knorr® Professional Fish Bouillon Base 6 x 1 kg 3.0 liter, prepared
Knorr® Professional Fish Bouillon Base 6 x 1 kg
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Dou-chi (fermented soya bean) 50.0 g

Garnish and Serve

Vegetable oil 15.0 ml
Spring onions (separate the green and white sections, then sliced)
Sesame seeds 35.0 g

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This spicy authentic Chinese fish stew gets heat from Sichuan peppercorns and aromatic flavors from ginger and spices.

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Preparation

Prepare the Fish
- Cut the fish into 2.5 cm pieces.
Prepare the Marinade
- Put the fish pieces in large bowl; add cooking wine, cornflour and salt.
- Mix thoroughly and set aside to marinade for about 15 to 30 minutes.
Prepare the Stew
- Cook mushrooms (or preferred vegetable) in boiling salted water. Place the vegetables on deep service platter.
- Heat vegetable oil in wok, add star anise, cassia bark and cardamom pods to stir fry for around 2 minutes until you can smell the aroma. Discard the cassia bark.
- Add garlic, ginger and white part of scallions to stir-fry for 1 minute.
- Add half of the Sichuan peppercorn and half the dried chili peppers to stir-fry until aromatic.
- Add doubanjiang and dou-chi to stir-fry for 1 minute.
- Add prepared Knorr® Ultimate Fish Base to wok and bring to boil, then add 17g salt.
- Add the fish pieces and cook just until the fish turns white.
- Add the cooked mushrooms to the stew.
- Transfer all the contents to a serving bowl.
Garnish and Serve
- Heat 15 mlvegetable oil in wok then add the remaining Sichuan peppercorns and chili peppers for the garnish.
- Finally top with remaining chopped (green) scallion then sesame seeds.
- Serve with steamed white rice.