CATFISH A LA SICHUAN
Steps:
- 1. Fill a Dutch oven with 1 inch water. Set over medium-high heat, bring to a simmer and lay in steamer. 2. In a bowl, season fish with Shaoxing wine, ginger and 2 tablespoons fish sauce. Place fish in steamer and pour marinade over fish. Steam until fish is just tender and flakes easily, about 5 minutes. Remove fish from steamer and set aside. 3. Meanwhile, make broth: Swirl 2 tablespoons oil into a deep pot set over high heat. Add sugar and stir until caramelized, about 2 minutes. Add chili bean paste, stock, white peppercorns and cabbage. Cover and boil until cabbage is wilted, 5-7 minutes. Continue to cook, uncovered, at a rapid boil until liquid is reduced by one-third, about 10 minutes. At the end, add chilies, brine, vinegar, remaining fish sauce and soy sauce. Simmer 1 minute more and turn off heat. Cover with lid to keep hot while preparing oil. 4. In a small pot, heat remaining oil over medium-high heat. Once hot, after 1 minute, add Sichuan peppercorns and dried chilies. Continue to heat oil until aromatic and popping but not burned, 1-2 minutes. 5. Nestle fish into pot containing cabbage and broth. Pour hot oil and spices over top. Note: This will cause sputtering, so take care. Quickly distribute broth, fish and cabbage among four plates. Garnish with cilantro and serve immediately.
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Gink013
[email protected]Overall, I would say that this recipe is a hit or miss. It depends on your personal preferences.
100%Jim
100%[email protected]I would not recommend this recipe to anyone who doesn't like spicy food. The sauce is very hot.
Arturo Romero
[email protected]This recipe is not for beginners. It's a bit complicated and time-consuming.
Top For You
[email protected]The catfish was a bit overcooked, but the sauce was delicious. I would recommend cooking the fish for a shorter amount of time.
Edwin Cussons
[email protected]I found this recipe to be a bit bland. I would recommend adding more spices to the sauce.
the lagend farve
[email protected]Catfish a la Sichuan is the perfect appetizer or main course. It's sure to please everyone at your table.
Shanaka Kasun
[email protected]This is a delicious and easy-to-make dish. I would highly recommend it.
Keshana Foster
[email protected]I've made this recipe several times and it always turns out great. It's a keeper!
Robert Pinch
[email protected]I made this dish for a potluck and it was a huge hit. Everyone loved it.
Shayli abbasi
[email protected]This recipe is a bit spicy for me, but I still enjoyed it. I would recommend using less pepper if you don't like spicy food.
OPA ZONE
[email protected]I'm not a big fan of catfish, but I really enjoyed this dish. The sauce is amazing.
Niloy
[email protected]I made this dish for my husband and he said it was the best catfish he's ever had.
Arif Ali
[email protected]This is one of my favorite catfish recipes. It's always a hit with my family and friends.
Leo Tygon
[email protected]I would recommend serving this dish with rice or noodles. It's also great with a side of steamed vegetables.
Afay WEB
[email protected]I love the combination of flavors in this dish. The sweetness of the sauce paired with the heat of the peppers is perfect.
Tashee oui
[email protected]This recipe is easy to follow and the ingredients are easy to find. I made it for a dinner party and everyone raved about it.
Raja Atta
[email protected]I followed the recipe exactly and the dish turned out great. I used tilapia instead of catfish and it worked just as well.
the end
[email protected]I made this dish for my family and they loved it. The catfish was crispy on the outside and tender on the inside. The sauce was flavorful and had just the right amount of heat.
Shuntina Whitworth
[email protected]This is a great recipe! The catfish was cooked perfectly and the sauce was delicious. I will definitely be making this again.