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Have you ever come across those fastidious diners who are hard to impress with their refined taste buds? If you find yourself facing this challenge, fear not! We have the perfect solution for you – the recipe for making rich Sichuan seabass. Known for its bold and fiery flavors, this delectable dish is sure to impress even the most discerning palates. In this guide, we will walk you through the steps to conquer these fastidious diners, leaving them craving for more of your culinary expertise. So, let’s dive into the world of rich Sichuan seabass and uncover the secrets to winning over those hard-to-please food connoisseurs.
30 Minutes Processing
45 minutes For
2 – 4 people
Seabass is rich in omega 3, protein, vitamin D, vitamin A, sodium and potassium. Seabass is suitable for making dishes for the elderly and children because the fish is thick with meat and very few bones.
Soft, fragrant seabass mixed with the salty and spicy taste of Sichuan sauce makes the dish extremely attractive! The dish can be eaten with hot rice or used as a weekend snack. Let’s go to the kitchen to make this dish with Cfis.edu.vn!
Ingredients for Szechuan Seabass
- 1 seabass
- 10g anise
- 10g cloves
- 10g cinnamon
- 5g laurel
- 15g pierced pepper
- 10g cardamom
- 10g tapioca flour
- Onion, green horn pepper, red horn pepper, bell pepper, green pepper, ginger, garlic, dried chili, green onion
- Seasoning: Seasoning, soy sauce, ketchup, salt, pepper, sugar, cooking oil
– To choose delicious seabass, you should choose fresh fish with clear eyes and can clearly see the whole pupil. You can check if the fish is fresh by gently pressing on the body of the fish. Fresh fish meat will have elasticity, firm scales, difficult to peel, dorsal and tail fins intact.
– Do not buy seabass with opaque eyes, dark colored gills even dark brown, soft fish flesh, no elasticity when pressed, bad smell, discomfort. This is a characteristic of seabass that is not fresh and rotten.
Typical Sichuan spices such as cloves, star anise, cinnamon, laurel, and cardamom can be purchased at spice stores or reputable supermarkets.
How to make seabass with Sichuan sauce
Step 1Preliminary processing of seabass
After buying seabass, you use sliced lemon and ginger to rub gently on the fish to clean the slime. Continue to pre-wash the fish with clean water again, then put it in the basket to drain.
Then you use a napkin to wipe off the remaining water on the fish to easily marinate the seasoning. You use a sharp knife to lightly cut the fish meat from 3-4 lines on each side so that the fish can easily absorb the seasoning.
You marinate the fish with a little salt, pepper and cooking oil on both sides of the fish. Should massage evenly so that the fish is more spiced.
If you don’t have lemon or ginger, you can rub the fish with salt or wash the fish with cold water mixed with a little wine or vinegar.
Step 2Grilled fish
You open the oven at a temperature of 200 degrees Celsius before 10-15 minutes for the oven to stabilize before grilling fish. Then put the fish in the tray, bake at 200 degrees Celsius for 20-30 minutes until the fish is cooked.
You can also replace the oven with a charcoal stove for grilling fish. But be careful to keep the fish cooked evenly and not burnt.
Step 3Cooking broth
You put the pot on the stove and add the herbal spices including cloves, cinnamon sticks, cardamom, bay and pepper to roast until fragrant.
Roast for about 3-5 minutes until the herbs are fragrant, then add 1.5 liters of water to the pot and then simmer on low heat for about 30 minutes , then filter the water.
Step 4Make Sichuan Sauce
First you need to chop the ingredients like green horn peppers, red horn peppers, bell peppers and ginger . Then put the pan on the stove, add about 2 tablespoons of cooking oil. When the cooking oil is hot, add 1 tablespoon minced garlic, 2 tablespoons minced ginger, 1 tablespoon chopped onion head, 3 green pepper branches and half a tablespoon of dried chili and fry until fragrant.
When the spices are fragrant, add 2 tablespoons of diced onion to the pan. For bell peppers, green horn peppers, red horn peppers, you will adjust the amount of chili depending on how spicy you want.
Next, you put in a pot of 1.5 liters of cooked broth and season with 1 tablespoon salt, 1 tablespoon seasoning, 2 tablespoons sugar, 1 tablespoon soy sauce, and 1 tablespoon ketchup and stir it all. Cook for another 3 minutes , then add 50ml of tapioca water to the pan and cook until the mixture thickens, then turn off the heat.
Step 5Presentation of Seabass with Sichuan Sauce
After the fish is cooked, you put the fish on a plate and pour the sauce on top.
You can put the fish in a stainless steel plate and then bake it on low heat for a while longer so that the fish can absorb the spices more evenly.
Szechuan sauce is rich with enough sour, salty, sweet and spicy flavors to the tip of the tongue. The fatty, aromatic fish meat still retains its sweetness, and the crispy fish skin has created an extremely attractive sweet and sour seabass dish. You can eat it with rice or roll rice paper like familiar grilled fish dishes.
The spicy Sichuan seabass dish will make you excited from the first taste. Let’s show off your talents with Cfis.edu.vn right away with this delicious dish!
In conclusion, preparing a rich Sichuan seabass dish can be a delightful experience, especially when aiming to impress even the most fastidious diners. By keeping a few key aspects in mind, such as sourcing fresh ingredients, perfecting the cooking technique, and balancing the bold flavors of Sichuan cuisine, one can create a mouthwatering masterpiece. The intricate blend of spices, the tender and succulent seabass, and the satisfying heat of the dish are bound to conquer even the most discerning taste buds. By following the suggested steps in this guide and adding a personal touch, anyone can create a rich Sichuan seabass dish that will leave a lasting impression on all who have the privilege of enjoying it. So, embrace the challenge, delve into the world of Sichuan cuisine, and prepare to become a master of satisfying even the most fastidious diners.
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