Chongqing Numbing And Spicy Fish Recipes

SPICY GRILLED FISH

Steps:

• Clean the fish. Cut several cuts on both sides of the fresh. Sprinkle some salt to add flavor to the meat inside.
• Wash all the vegetable ingredients listed above. In a large container, add salt and mix thoroughly.
• Cut fresh pepper and onions into slices as well as the Shitake mushrooms.
• Prepare a pan and heat up some cooking oil and then add garlic,shallots and ginger to stir fry until the aroma can be smelled. Then put doubanjiang and sichuan peppercorn in to stir-fry until the oil becomes red. Turn off the fire. Put the pan aside.
• Put the fish cleaned in the middle of ovenware, and then lay the vegetables around the fish.
• Pour the sauce made in above steps onto both sides of the fish. Marinade for around 1 hour.
• Sprinkle five spice powder and cumin powder on top.
• Preheat the oven to 220 degree centigrade; Oven 30 minutes.
• Get the ovenware out and sprinkle some coriander on top to add fresh aroma.

CHONGQING CHICKEN

Steps:

• Mix cooking sherry, soy sauce, cornstarch, salt and pepper for the marinade in a bowl. Add chicken pieces and set aside to marinate.
• Combine chicken stock, chile paste, soy sauce, balsamic vinegar, sugar, and cornstarch for the sauce in a bowl. Stir until well combined, add sesame seeds, and set aside.
• Heat 1 tablespoon oil in a skillet over medium heat. Add chile peppers and cook until they turn dark red, 1 to 2 minutes. Remove from skillet and set aside.
• Add remaining 2 tablespoons oil to the skillet and fry chicken pieces until lightly browned, about 5 minutes. Add cracked pepper, ginger, garlic, salt, white parts of scallions, and peanuts. Fry an additional 1 to 2 minutes. Add reserved chiles and sauce. Cook and stir until mixture has thickened or desired consistency is reached, about 5 minutes. Garnish with additional sesame seeds and green parts of scallions.

CHONGQING NUMBING AND SPICY FISH

Steps:

• If not already done, clean and gut fish. Chop the head and tail off and reserve. Split the fish body at the spine and chop the body into 1" wide chunks.
• In your wok, boil several cups of water (enough to cover the mung bean sprouts). When water boils, put the mung bean sprouts in and blanch for about 1 minute Drain and put blanched sprouts in a large dry bowl. Dry wok.
• Pour oil in wok and heat on medium-to-high flame. When oil is hot, add the Sichuan peppercorns and chilis. When they smoke and fill air with their fragrance (it may make you cough, so put on the vent fan), add the ginger and the garlic. Toss ingredients in the oil for a moment, and then add the fish chunks (including the head and tail). Continue tossing until the outside of the fish chunks are seared. Add enough water to barely cover the fish, put a lid on and stir and simmer until the fish is done (flesh is cooked through and meat comes easily off the bones). Salt to taste.
• Remove fish chunks and place on top of mung bean sprouts, then pour wok liquid over fish. Top with cilantro.
• Note: Serve with plenty of rice to soak up all the spices.

SPICY INDONESIAN FISH

Steps:

• Scatter 1/2 onion in 10x6 inch glass baking dish.
• Place fish on top of onion pieces.
• Mix soy sauce, lime juice,coriander, red pepper, turmeric, salt and pepper.
• Pour over fish.
• Turn fish to coat with marinade.
• Cover with remaining onion slices.
• Cover dish tightly with plastic wrap.
• Refrigerate for several hours (3).
• Turn fish over again in marinade.
• Cover lightly with plastic wrap.
• Microwave on high power for 6 minutes.
• Rotate dish and microwave on high for 5-6 minutes or until fish flakes easily when tested with a fork.
• Let stand covered for 5 minutes.
• Remove fish to platter.
• Serve marinade as sauce if desired.