Sichuan-style fish
Description
This recipe won't take much time. Sichuan cuisine is widely known for its rich gastronomic traditions far beyond Asia. Restaurants serving "Sichuan-style" dishes can be found in almost every corner of the world. No wonder—Sichuan's abundance and variety of fresh vegetables and fruits, poultry, meat, and seafood could make any city on the planet envious. Bao'ning vinegar, Luzhou liquor, Neijiang sugar, Yongchuan and Pixian soy products, Maowen yellow fungus, Zizhong dried vegetables—these and many other local spices, wines, and ingredients form the foundation of Sichuan cuisine. The main distinctive feature of Sichuan cooking, however, is its spiciness and heat. Pepper is added to almost everything, as locals believe it helps expel excess moisture from the body in Sichuan's rainy and humid climate. Therefore, this recipe for Sichuan-style fish in spicy sauce is perfectly suitable for residents of many regions in our country. Serve hot.
Instructions
- 1
Step 1
Clean and gut the fish, then wash thoroughly and pat dry. Do not remove the head, tail, and fins! Make shallow diagonal cuts on the fish body.
- 2
Step 2
Mix soy sauce with rice wine. Rub the fish.
- 3
Step 3
While the fish is marinating in the refrigerator, peel and finely chop the garlic.
- 4
Step 4
Chop the green onion.
- 5
Step 5
Peel the ginger and grate it—resulting in one heaping teaspoon of minced pulp.
- 6
Step 6
Chop the cilantro.
- 7
Step 7
Heat a frying pan with vegetable oil and fry the fish on both sides for 3-4 minutes per side. The oil should almost cover the fish and bubble vigorously :).
- 8
Step 8
Remove the fish onto a plate. Drain almost all the oil from the skillet, leaving 1-2 tablespoons. Add garlic, ginger, the white part of the scallions, tomato paste, chili sauce, and sugar to the skillet. Pour in vinegar and half a cup of water. Mix well. Place the fish into the boiling sauce, simmer for 2-3 minutes, then flip it to the other side. Add green onions and pour in starch dissolved in 1 tablespoon of water. Transfer the fish onto a plate, sprinkle with cilantro, and serve.