Hot_fish_in_tahini hot_spicy_fish_in_sesame_paste. Sichuan Boiled Fish is a Famous Sichuan Water boiled dish with really hot and spicy taste. There is lot of famous water boiled dishes in Sichuan cuisine including boiled fish (boiled fish slices); water And the essential ingredient for the soup base is Doubanjiang or broad bean paste and dou-chi. The Best Hot Spicy Fish Recipes on Yummly
It's said that Sichuan spicy boiled fish recipe was invented by a Sichuan Chef. And the original version was boiled pork slices. But there was one time a. You can have Hot_fish_in_tahini hot_spicy_fish_in_sesame_paste using 13 ingredients and 12 steps. Here is how you cook that.
Ingredients of Hot_fish_in_tahini hot_spicy_fish_in_sesame_paste
- You need 2 kg of fish (1 large fish).
- It's 1 cup of tahini(sesame paste).
- Prepare 1/2 cup of lemon juice.
- Prepare 2 cups of water.
- You need 10 of garlic cloves.
- You need 1 bunch of green coriander.
- It's 1/2 tablespoon of hot red pepper (dried).
- Prepare 1/2 teaspoon of seven spices.
- Prepare 1 teaspoon of salt.
- You need 3 tablespoons of vegetable oil or olive oil in the case of roasted.
- It's of Or abundant amount of vegetable oil for frying.
- You need of For decoration.
- It's of Fried nuts for decoration and presentation.
Chinese sesame paste is a popular condiment used in noodles, salad, hot-pot dipping sauce, etc. It can be substituted in three ways. It's widely used in Chinese cuisine, for noodles, salad, hot-pot dipping sauce, steamed twisted buns or simply as a spread like peanut butter. Carrot, corn syrup, fish cakes, garlic, green chili pepper, green onion, hot pepper paste, onion, rice syrup, sesame oil, sesame seeds, vegetable oil, white sugar.
Hot_fish_in_tahini hot_spicy_fish_in_sesame_paste step by step
- Wash the fish inside and out well, drain from water.
- Rub with salt and spices. Fry in hot oil until browned.
- Or stuff the fish with lemon slices,oil the fish. Grill in a hot oven at 180 ° C for 15 to 20 minutes. Until cooked and browned.
- Wash coriander leaves, drain and chop..
- Finely smash the garlic.
- Mix chopped coriander and garlic with chili - In a suitable cooking pot or casserole, add the tahini, lemon juice and water gradually..
- Mix until obtaining smooth sauce, then cook for 10 minutes, stirring constantly until it becomes thick..
- Add the coriander mixture to the tahini and cook the sauce for an additional minute.
- Place the fried fish / roasted in a pan suitable for oven heat or oven tray. Pout the tahini mixture and bake in a hot oven for 10 minutes.
- Decorated with nuts and serve..
- Chef's tip: When you roast the fish in the oven on the iron clamp, you should put a quantity of water in a try under it to prevent the smoke rising as a result of burning oils from the fish.
- Made by: Faten Al Soufi.
In Part I of this Hot Pot Series, I talked about the origin and culture of this traditional Chinese communal meal. Today, I'd like to introduce you to my favorite type of hot pot: the famous Sichuan (Szechuan)Spicy Hot Pot. As the name suggested, Sichuan hot pot was originated from Sichuan. Maeuntang (Spicy fish stew) is a hot spicy Korean cuisine fish soup boiled with korean red chilli pepper paste (gochujang) and vegetables. Store the sesame paste in a dry, clean, air-tight jar in the refrigerator.
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