Recipe: Appetizing Hot_fish_in_tahini hot_spicy_fish_in_sesame_paste

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

1. You need 2 kg of fish (1 large fish).
2. It's 1 cup of tahini(sesame paste).
3. Prepare 1/2 cup of lemon juice.
4. Prepare 2 cups of water.
5. You need 10 of garlic cloves.
6. You need 1 bunch of green coriander.
7. It's 1/2 tablespoon of hot red pepper (dried).
8. Prepare 1/2 teaspoon of seven spices.
9. Prepare 1 teaspoon of salt.
10. You need 3 tablespoons of vegetable oil or olive oil in the case of roasted.
11. It's of Or abundant amount of vegetable oil for frying.
12. You need of For decoration.
13. 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

1. Wash the fish inside and out well, drain from water.
2. Rub with salt and spices. Fry in hot oil until browned.
3. 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.
4. Wash coriander leaves, drain and chop..
5. Finely smash the garlic.
6. Mix chopped coriander and garlic with chili - In a suitable cooking pot or casserole, add the tahini, lemon juice and water gradually..
7. Mix until obtaining smooth sauce, then cook for 10 minutes, stirring constantly until it becomes thick..
8. Add the coriander mixture to the tahini and cook the sauce for an additional minute.
9. 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.
10. Decorated with nuts and serve..
11. 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.
12. 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.