Recipe: Perfect Braised Szechuan chilli Bass

Braised Szechuan chilli Bass. We braise these spicy beef meatballs and Chinese cabbage in a bit of beef broth. The strongest taste was a very pleasant nutty combination of the szechuan pepper and sesa. My choice was cauliflower, carrots, mushrooms and onion.

But you will be amazed how balanced and well flavored the beef cubes are and how delicious the sauce is with rice or noodles. For all beginners of. 干烧鲈鱼 Dried Braised Sea Bass with Mince Pork. 水煮牛肉 Szechuan Beef Fillet with Hot Chilli Soup. View Chili Szechuan II menu, Order Chinese food Delivery Online from Chili Szechuan II, Best Chinese Delivery in Philadelphia, PA. You can have Braised Szechuan chilli Bass using 20 ingredients and 7 steps. Here is how you cook it.

Ingredients of Braised Szechuan chilli Bass

1. You need of whole bass.
2. It’s of sliced celery.
3. It’s of sliced tomatoes.
4. You need of sliced bell peppers.
5. You need of sliced lotus roots (optional).
6. It’s of frozen and thawed firm tofu.
7. You need of sliced shiitake mushroom.
8. Prepare of large sliced red onion.
9. You need of garlic cloves.
10. Prepare of sliced Ginger roots.
11. You need of green onions.
12. Prepare of pickled veggies of any kind.
13. You need of Szechuan chilli paste.
14. You need of soy sauce.
15. Prepare of rice wine.
16. Prepare of sugar.
17. You need of Salt and pepper.
18. Prepare of Olive oil.
19. It’s of dried chilli.
20. It’s of Szechuan peppercorn.

Common in Asian cuisine, beef tendons are best served after hours of braising. Szechuan Red Braised Pork Belly – Hong Shao Rou. The "Hong Shao Rou" or just Szechuan Red Braised Pork Belly. Really awesome dish you can find in China!

Braised Szechuan chilli Bass instructions

1. Prepare all flavoring herbs and veggies. Slice ginger and galangal. Smash garlic and green onions. Slice onion and tomatoes. Half mini bell peppers and remove the seeds..
2. Salt cure the bass for at least 30 minutes before cooking. Rinse and cut fish into bite size pieces with bones in..
3. Heat up Olive oil and add spices(Szechuan chilli and peppercorn) as well as herbs (ginger, garlic, green onions, pickles, onions). Sauté for a minute until aroma release to hot oil..
4. Add veggies and tofu cubes and sauté for 2 minutes on high heat..
5. Stir in Szechuan chilli paste and soy sauce. Add wine to loose up the sauce..
6. Add fish bites now. Gently mix in with everything else. Pour in boiling water to cover the fish. Allow it to braise on high heat for about 25~30 minutes. Turn very lightly to allow all ingredients to soak in delicious juice..
7. Once the liquid reduced to half, transfer everything into a flat baking pan. Braised the fish in a heated oven for about 15 minutes to crispy things up. Decorate with green onions on top..

The Szechuan cuisine's trademark bold flavour comes from liberal use of salted chilli peppers and fermented broad beans. Heat oil in a wok, fry ginger, black bean garlic paste and dried chillies until fragrant. Add duck, szechuan vegetable and sauce ingredients (B). Bring to a boil, then simmer covered for an hour until duck meat is tender. Human Style Steamed Chilean Sea Bass.