Spicy Fish

Method

1. 01

   Step 1

   Cut the basa fish into pieces (as shown in the picture), then marinate with sliced ​​scallions, ginger slices, cooking wine, salt, chicken bouillon, and pepper for 10 minutes.

   

2. 02

   Step 2

   Arrange diced onions on the bottom of a plate. Cut potatoes into strips. Cut soaked tofu skin into strips. Cut washed bamboo shoots into sections. Soak dried vermicelli in warm water until soft. Slice scallions, ginger, and garlic. Cut green and red bell peppers into rings. Mince chili peppers. Wash and separate enoki mushrooms.

   

3. 03

   Step 3

   Bring a pot of water to a boil and blanch the tofu skin, bamboo shoots, enoki mushrooms, and glass noodles until cooked. Remove and drain, then arrange on a plate with onions. Separately, heat oil in a pan and fry the potato strips until cooked. Arrange them on the plate with the vegetables.

   

4. 04

   Step 4

   Heat plenty of oil in a wok until hot. Coat the marinated fish with cornstarch. When the oil temperature reaches approximately 150 degrees Celsius, fry the cornstarch-coated fish until cooked through and golden brown. Arrange on a plate.

   

5. 05

   Step 5

   Wash the wok and heat a generous amount of oil (you can use more oil). Add dried Sichuan peppercorns and sauté until fragrant. Then add sliced ​​ginger, garlic, scallions, and chopped chili peppers and sauté until fragrant. Finally, add fermented bean paste and spicy sauce and stir-fry until the oil turns red.

   

6. 06

   Step 6

   After the oil turns red, add an appropriate amount of stock or water, along with chicken bouillon, pepper, sesame oil, and light soy sauce (you can add some Sichuan peppercorn oil if you like it numbing). Season to taste; no salt is needed at this step, as the sauce is already salty enough.

   

7. 07

   Step 7

   Pour the prepared broth over the fish. Clean the pot, add oil and heat it. Meanwhile, sprinkle sesame seeds, minced garlic, and chopped green and red chili peppers on the fish. When the oil reaches 90 degrees Celsius, add dried chili pepper segments and dried Sichuan peppercorns and sauté until fragrant. Pour the sauce over the fish. Garnish with washed cilantro and serve.

   

8. 08

   Step 8

   Finished product image