Braised Fish with Garlic and chilli Recipe: a kind of Sichuan cuisine, famed for bold flavors. Serve with rice or Chinese noodles. Devour our Braised Fish In Garlic And Chilli recipe.

Braised Fish with Garlic and chilli recipe:

Braised Fish with Garlic and chilli

1 tbsp sugar
1/4 tsp MSG
3 1/2 tsp soy sauce
1/2 tsp salt, or to taste
1 1/2 cup (400 ml) fish or meat stock
2 1/2 tbsp rice wine
2 tsp vinegar
5 tsp sesame oil
4 cups (1 litre) vegetable oil for deep-frying; uses about 5 oz (150 ml)
1 tbsp scallions, chopped in sections
3 1/2 oz (100 g) garlic
1 tsp cornstarch (cornflour) dissolved in 1 tsp water
1 hot red chili (chilli) pepper, stem removed and chopped
1 tsp ginger, chopped

1 whole fish, about 1 1/2 lb (750 g), head and tail removed If you like.(carp, perch, sea bass, mullet are all right with this recipe)

In fact, head and tail can also ok to eat. As is often the case at a meal in China that you’ll sometimes be served something completely unknown fish heads. Something thing you shuold know is that aside from the bones basically everything on a fish head is edible, the skin, the eyes, the brains, and all the bits in between. The cheeks are often rumored to be the best meat of the entire fish. The eyeballs are hard, crunchy spheres that can be eaten but seem to be a love or hate item.

Steps to cook Braised Fish with Garlic and chilli

Step 1. Cut the fish into slices about 1 1/2 inch (4 cm) long. Rub with the salt and let marinate for 15 minutes.

Step 2. Heat the oil in a wok to about 350 degrees Fahrenheit (175 degrees Celsius), or until a piece of scallion green or ginger sizzles and moves around quickly when tossed into the oil. Add the garlic and deep-fry until fragrant. Remove and drain. Add the fish pieces and deep-fry until browned. Remove, drain well and set aside.

3. Pour all but 7 tbsp of the oil out of the wok. Add the garlic, red chili pepper, and ginger. Stir-fry until fragrant. Add the fish, stock, sugar, soy sauce, and rice wine, and simmer over low heat for 15 minutes. Remove the fish and place in a serving dish. Add the vinegar, scallions, MSG, and cornstarch mixture to the wok. Raise the heat and cook, stirring, until the sauce thickens. Add the sesame oil, pour the sauce over the fish, and serve with rice or Chinese noodles.

{August 29, 2010} {Tags: , }