IKLAN TENGAH ARTIKEL

IKLAN BAWAH JUDUL

Szechuan fish and tofu stew

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

Ingredients

s

1. 1 lb wild caught river bass
2. 2 Roma tomatoes
3. 1 cup sweet mini bell peppers
4. 1 package tofu of any kind
5. 1/2 Onion
6. 4 green onions
7. 4 garlic cloves
8. 2 Tsp ginger root
9. 1 Tsp sliced galangal
10. 1 Tsp pickled chillies
11. 2 Tsp pickled Onion (optional)
12. 1 handful Basil
13. 1 tsp Szechuan peppers corn
14. 1/2 cup olive oil
15. 1 cup wine
16. 1 Tsp pixian broadbean paste
17. 1 cup lotus roots (optional)
18. 1 cup Poblano peppers

Method

1. Rinse fish and slice it into bite size.
2. 

   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.
3. 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.
4. 

   Add pickled chillies and onions as well as pixian broad-bean paste. Saute until the oil turn red.
5. 

   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.
6. 

   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.

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