Sichuan Style Spicy Fish Stew
This spicy authentic Chinese fish stew gets heat from Sichuan peppercorns and aromatic flavors from ginger and spices.
Ingredients per serving
Prepare the Fish
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White fish fillets, skin on (each fillet about 5 oz) 10.0 each
Prepare the Marinade
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Cooking wine, white 1.0 cup
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Corn flour 2.5 Tbsp
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Salt 2.5 Tbsp
Prepare the Stew
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Mushrooms, shiitake 2.0 lbs
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Instead Of The Shiitake You Can Choose Other Vegetables, For Example: Cucumber, Bean Sprouts
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Vegetable oil 0.5 cup
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Star anise 6.0 each
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Cassia barks, large, broken into small sections 4.0 each
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Cardamom pods, black (optional) 10.0 each
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Garlic 3.0 heads
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Ginger, fresh, peeled, sliced 0.5 cup
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Scallions (separate the green and white sections, then sliced) 2.0 bunches
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Peppercorns, Sichuan 1.0 tsp
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Red chilli pepper, dried 1.0 Tbsp
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Doubanjiang (broad bean paste) 1.25 cups
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Dou-chi (fermented soy bean) 0.25 cup
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Knorr® Ultimate Fish Base 3.0 qts, prepared
Garnish and Serve
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Vegetable oil, as needed
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Scallions (separate the green and white sections, then sliced)
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Sesame seeds 0.25 cup
Preparation
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Prepare the Fish
- Cut the fish into 1-inch pieces.
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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.
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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.
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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.
