Sichuan Style Spicy Fish Stew

Name: Sichuan Style Spicy Fish Stew
Yield: 10
Ingredients: 10.0each White fish fillets, skin on (each fillet about 5 oz); 1.0cup Cooking wine, white; 2.5Tbsp Corn flour; 2.5Tbsp Salt; 2.0lbs Mushrooms, shiitake; 0.0 Instead Of The Shiitake You Can Choose Other Vegetables, For Example: Cucumber, Bean Sprouts; 0.5cup Vegetable oil; 6.0each Star anise; 4.0each Cassia barks, large, broken into small sections; 10.0each Cardamom pods, black (optional); 3.0heads Garlic; 0.5cup Ginger, fresh, peeled, sliced; 2.0bunches Scallions (separate the green and white sections, then sliced); 1.0tsp Peppercorns, Sichuan; 1.0Tbsp Red chilli pepper, dried; 1.25cups Doubanjiang (broad bean paste); 0.25cup Dou-chi (fermented soy bean); 3.0qts, prepared Knorr® Ultimate Fish Base; 0.0T Vegetable oil, as needed; 0.0bunches Scallions (separate the green and white sections, then sliced); 0.25cup 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 about 5 oz) 10.0 each

Prepare the Marinade

Cooking wine, white 1.0 cup
Corn flour 2.5 Tbsp
Salt 2.5 Tbsp

Prepare the Stew

Mushrooms, shiitake 2.0 lbs
Instead Of The Shiitake You Can Choose Other Vegetables, For Example: Cucumber, Bean Sprouts
Vegetable oil 0.5 cup
Star anise 6.0 each
Cassia barks, large, broken into small sections 4.0 each
Cardamom pods, black (optional) 10.0 each
Garlic 3.0 heads
Ginger, fresh, peeled, sliced 0.5 cup
Scallions (separate the green and white sections, then sliced) 2.0 bunches
Peppercorns, Sichuan 1.0 tsp
Red chilli pepper, dried 1.0 Tbsp
Doubanjiang (broad bean paste) 1.25 cups
Dou-chi (fermented soy bean) 0.25 cup
Knorr® Ultimate Fish Base 3.0 qts, prepared

Garnish and Serve

Vegetable oil, as needed
Scallions (separate the green and white sections, then sliced)
Sesame seeds 0.25 cup

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Main Course

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 1-inch 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 1 Tbsp 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 vegetable 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.