Braised Szechuan chilli Bass - Easy to do and Very moist even after warming up leftovers the next day!. Today I am sharing this Braised Szechuan chilli Bass! A quick and easy dinner that is ready in under 45 minutes!
You can cook Braised Szechuan chilli Bass with 20 Ingredients and 7 steps. See the following guide!
Ingredients for Braised Szechuan chilli Bass:
- 1 lb whole bass.
- 2 cups sliced celery.
- 2 cups sliced tomatoes.
- 1 cup sliced bell peppers.
- 1 cup sliced lotus roots (optional).
- 1 package frozen and thawed firm tofu.
- 5 sliced shiitake mushroom.
- 1 large sliced red onion.
- 4 garlic cloves.
- 1 Tsp sliced Ginger roots.
- 4 green onions.
- 1/2 pickled veggies of any kind.
- 1 Tsp Szechuan chilli paste.
- 1 Tsp soy sauce.
- 1 cup rice wine.
- 1 tsp sugar.
- to taste Salt and pepper.
- 1/2 cup Olive oil.
- 5 dried chilli.
- 1 tsp Szechuan peppercorn.
Step by step how to cook Braised Szechuan chilli Bass:
- Prepare all flavoring herbs and veggies. Slice ginger and galangal. Smash garlic and green onions. Slice onion and tomatoes. Half mini bell peppers and remove the seeds..
- Salt cure the bass for at least 30 minutes before cooking. Rinse and cut fish into bite size pieces with bones in..
- Heat up Olive oil and add spices(Szechuan chilli and peppercorn) as well as herbs (ginger, garlic, green onions, pickles, onions). Sauté for a minute until aroma release to hot oil..
- Add veggies and tofu cubes and sauté for 2 minutes on high heat..
- Stir in Szechuan chilli paste and soy sauce. Add wine to loose up the sauce..
- Add fish bites now. Gently mix in with everything else. Pour in boiling water to cover the fish. Allow it to braise on high heat for about 25~30 minutes. Turn very lightly to allow all ingredients to soak in delicious juice..
- Once the liquid reduced to half, transfer everything into a flat baking pan. Braised the fish in a heated oven for about 15 minutes to crispy things up. Decorate with green onions on top..