RBOI

Sezchuan fish 🐟 (sort of)

Szechuan food is one of my favourite cuisines and this is incredibly simple to make (albeit not that authentic) and ideal for the weekend that takes less than 30 mins.
Recently in Nepal I found a little store selling all manner of Chinese goods and of course bought the aisles out leading to the birth of this killer dish.

Ingredients:Fish ( literally anything even frozen if you need) Chinese chili bean paste ( you’ll find loads of variations of this in your Asian grocer) GingerGarlicFried shallots (easy to make at home)Lemongrass Dried chiliBlack peppercorn Szcheuan peppercornToasted sesame seedssugar

Method :

Salt your fish pieces, leave in the fridge for 30 mins. After wash off and pat dry.

In a pan add a good glug of oil and fry off your garlic and lemon grass on low then just before golden, add 2 x tbsp of bean paste. Fry off till aromatic , balance with a little bit of sugar (the bean paste is mad salty), remove from heat- (you can add a dash of white vinegar if you want a sour element)
Toast off your chilis and and peppercorn on low then Crush, coat your fish and either fry till golden or bake (a lil healthier).
plate your sauce, arrange your fish and dump a Tonne of chopped coriander, fried shallots and sesame seeds ontop. Serve with rice and a squeeze of lemon - bingo.

It’s that simple. I served this with peanut sadeko for a side with loads of texture. If you want the recipe for this hmu in the comments. 🥜

easyrecipe

Friends. Fish. Camp fires.

Lil cook out with some buds eating 5kg of masala fish. Life is good.

Big up to Dharmik, sanjiv and the geezer that caught me all these fishies.