Szechuan fish and tofu stew

One of the best fish dishes I ever made. Thanks to Ms. Lee's video inspiration. Check it out please, awesome to watch!

Ingredients

1 lb wild caught river bass
2 Roma tomatoes
1 cup sweet mini bell peppers
1 package tofu of any kind
1/2 Onion
4 green onions
4 garlic cloves
2 Tsp ginger root
1 Tsp sliced galangal
1 Tsp pickled chillies
2 Tsp pickled Onion (optional)
1 handful Basil
1 tsp Szechuan peppers corn
1/2 cup olive oil
1 cup wine

IKLAN TENGAH ARTIKEL

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1 Tsp pixian broadbean paste

1 cup lotus roots (optional)

1 cup Poblano peppers

Method

Rinse fish and slice it into bite size.
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.
Heat up oil in the wok. Dump all spiced herbs in and saute them until aromatic. Add tomatoes and bell pepper after that. Keep stir for about 1 minute.
Add pickled chillies and onions as well as pixian broad-bean paste. Saute until the oil turn red.
Pour in a cup of rice wine and a cup of water. Add fish and tofu gently stir until fully cooked for about 5-10 minutes until the sauce reduce in half.
In the meantime, heat up the oven to broil, and transfer the fish into a baking pan and broil for about 10 minutes. Sprinkle with green onions and Basil.