Sichuan Style Spicy Tilapia Stew ( 四川麻辣鲫鱼)

四川麻辣鲫鱼 (Si Chuan Ma La Ji Yu)


Do we all crave fish from time to time? I do. And Sichuan spices always stimulate the appetite big time. This is my first experiment to make Tilapia stew using very spicy Sichuan chili and peppercorn oil. The resulting dish is absolutely mouth watering.

For more fun cooking ideas, see Recipes by Category. We also have lots of fun vegetarian dishes. If you like to see the recipes in other languages, feel free to look at how to use google translate in this blog.

Ingredients
  • 1 whole cleaned tilapia ( around 1.5 lb.)
  • 2 tablespoon canola oil
  • 3 tablespoon chili oil
  • 1 tablespoon Sichuan peppercorn oil
  • 1 cup chicken stock
  • A few slices of ginger
  • 1 green onion (why buy from store? grow your own green onion)
Preparation Time: 5 minutes with overnight marinating
Cooking Time: 60 minutes
Servings: 4

Cooking Steps

1. Get a 1.5 lb. tilapia, sprinkle 2% salt onto both sides and inside the body, marinate overnight for best flavor.


2. Rinse off salt from the tilapia, make a few cuts on both sides of the fish body.
3. Medium heat a non sticky wok with 2 tablespoon canola oil, place the tilapia onto the oil, pan fry one side for 5 minutes or until the bottom turns golden yellow.



4. Flip the fish to pan fry the other side for 5 minutes or until the bottom turns golden brown.

5. Add a few ginger slices, chopped green onion, pan fry a couple of minutes to let the aroma out.

6. Add 1 cup of chicken stock (water is ok), 3 tablespoon chili oil, 1 tablespoon Sichuan peppercorn oil, mix evenly, boil, then cover and simmer for 30 minutes.




For travel lovers, checkout my travel blog Rainbow Planet.


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