Ragoût de Poisson Épicé Style Sichuan
Un plat de poisson chinois authentique, qui peut utiliser n’importe quel poisson blanc.
Ingrédients
Prepare the Fish
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Filets de poisson blanc, avec la peau (filets d’environ 120/150 g chacun) 10.0 unité
Prepare the Marinade
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Vin blanc de cuisson 250.0 ml
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Cornflour 25.0 g
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Sel, cacher 42.0 g
Prepare the Stew
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Champignons shiitake, tranchés 900.0 g
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Huile végétale 125.0 ml
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Anis étoilé 6.0 unité
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Grosse écorce de cassia, brisées en petits morceaux 4.0 unité
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Cosses de cardamome noire Tsao-kuo (facultatif) 10.0 unité
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Ail 3.0 têtes
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Gingembre, frais, pelé et tranché 25.0 g
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Oignons nouveaux (tiges et bulbe séparés puis tranchés) 2.0 grappes
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Grains de poivre Sichuan, écrasés 3.0 g
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Piment chili, rouge, séché 6.0 g
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Doubanjiang (pâte de haricot) 250.0 g
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Dou-chi (fèves de soja fermentées) 50.0 g
Garnish and Serve
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Huile végétale 15.0 ml
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Oignons nouveaux (tiges et bulbe séparés puis tranchés)
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Graines de sésame 35.0 g
Préparation
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Prepare the Fish
- Cut the fish into 2.5 cm pieces.
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Prepare the Marinade
- Put the fish pieces in large bowl; add cooking wine, cornflour and salt.
- Mix thoroughly and set aside to marinade for about 15 to 30 minutes.
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Prepare the Stew
- Cook mushrooms (or preferred vegetable) in boiling salted water. Place the vegetables on deep service platter.
- Heat vegetable oil in wok, add star anise, cassia bark and cardamom pods to stir fry for around 2 minutes until you can smell the aroma. Discard the cassia bark.
- Add garlic, ginger and white part of scallions to stir-fry for 1 minute.
- Add half of the Sichuan peppercorn and half the dried chili peppers to stir-fry until aromatic.
- Add doubanjiang and dou-chi to stir-fry for 1 minute.
- Add prepared Knorr® Ultimate Fish Base to wok and bring to boil, then add 17g salt.
- Add the fish pieces and cook just until the fish turns white.
- Add the cooked mushrooms to the stew.
- Transfer all the contents to a serving bowl.
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Garnish and Serve
- Heat 15 mlvegetable oil in wok then add the remaining Sichuan peppercorns and chili peppers for the garnish.
- Finally top with remaining chopped (green) scallion then sesame seeds.
- Serve with steamed white rice.
