Chinese Spicy Fish Stew
This spicy authentic Chinese spicy fish stew gets heat from Sichuan peppercorns and aromatic flavors from ginger and spices. As temperatures fall., a cozy comforter and a hot bowl of food are hard to resist. Asian cuisines are filled with warming stews catered to both meat-lovers and vegetarians alike。 This spicy fish stew is my favorite.
4 tilapia fish fillets ( or other fish fillets), about 2 lbs, cut into large chuck
6 tablespoons of oil
6 gloves of garlic, minced
1/2 of a thumb of ginger, minced
2 tablespoon of spicy soy bean sauce
4 cups of chicken stock
2 tablespoon of soy sauce
4 tablespoons of corn starch mix with 4 tablespoons of water
2 teaspoon of red chili powder
2 teaspoon of Sichuan pepper corn powder
6 tablespoons of oil
2 green onion
A pinch of salt
A pinch of pepper
A pinch of sugar
2 tablespoon of corn starch with 4 tablespoons of water
Step 1: Cut the fish fillets. In a bowl, add 1 egg, a pinch of salt, a pinch of pepper, a pinch of sugar, 1 tablespoon of corn starch with 2 tablespoons of water. Then marinate the fish for about 10 minutes. (When we marinate the fish with egg and corn starch water, the fish won’t break apart easily while cooking, and yet it will be super tender after it’s fully cooked.)
Step 2: In a pan, add 6 tablespoons of oil, and add the fish chucks. Cook 2 minutes on the side till it is golden color. Set aside.
Step 3: In the pan, add 3 tablespoons of oil, and then add 6 gloves of minced garlic, 1/2 of a thumb of minced ginger, sliced green onion and 2 tablespoon of spicy soy bean sauce, and wait until the aroma comes out and the sauce turn red. Add 1 teaspoon of red chili powder and 1 teaspoon of Sichuan pepper corn powder. Then add 4 cups of chicken stock and 2 tablespoon of soy sauce. When the chicken stock is boiled, then transfer the fish into the pan. Let it cook for 20 minutes. Finally add 4 tablespoons of corn starch mix with 4 tablespoons of water and slowly stir in a circular motion. Transfer the fish into the big bowl.
Sever with sliced green onion and cilantro on top (optional)