Chinese cuisine

Easy

Szechuan Style Braised Fish | Chef John’s Cooking Class

This Szechuan Style Braised Fish lies in a spectacular sauce, a deep rusty red in color, sumptuously spicy and aromatic with chili and ginger. For dry-braised fish, chef John braises the fish in the cooking liquid on low heat until it reduces to thickened sauces which is then poured over the fish to enhance its flavor.

Chef John Zhang

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Szechuan Style Braised Fish | Chef John’s Cooking Class

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Done

Recipe

PRE TIME: 15 min

COOKING TIME: 15 min

TOTAL TIME: 30 min

4 SERVING

Ingredients:

2 lb Catfish
1 oz Bamboo Shoots
0.25 oz Ginger (minced)
4 oz Pork (minced)
1 oz Pickled Chili Pepper
2 tbsp Chef Style Chili Oil
0.25 cup Fermented Rice Soup
0.25 oz Green Onion (chopped)
0.25 oz Pickled Mustard Greens

Directions:

Step 1

Chop ginger and other vegetables.

Step 2

Mince pork. Slice catfish into steaks.

Step 3

Cook noodles and set aside until ready.

Step 4

Add oil to heated wok and fry catfish steaks. Remove and set aside.

Step 5

Add minced pork and cook until crispy. Remove and set aside.

Step 6

Add chopped garlic, ginger, bamboo shoots, green onions and mustard greens to the wok and saute. Return cooked pork and continue to saute.

Step 7

Season with pickled chili, brown sugar, chicken broth and salt. Add some more liquid to create a sauce for the fish.

Step 8

Return fish back to the wok along with white pepper. Keep the fish moving and baste with the sauce to keep the moisture.

Step 9

Add fermented rice soup and chef style chili oil for final flavor.

Step 10

Serve immediately and enjoy!

Final Notes

The key ingredients in this fish recipe is Sichuan pickled chili pepper and fermented glutinous rice wine, which are usually available in Chinese supermarkets and grocery stores.