Recipe Guide

Chinese Fish with Sichuan Pepper and Chili Recipe only This Chinese fish with Sichuan pepper and chili is quick to prepare and cook. the simple method of poaching the fish in the pan with the spicy flavors of Sichuan pepper and chili make this a great, healthy fish dish. Make sure to select a flavorsome, boneless, firm fish fillet.  INGREDIENTS 350 g firm white fish fillets 2 teaspoons Sichuan pepper 2 tablespoons oil 2 fresh garlic cloves, minced 2 dried, long red chilies 1 1/2 tablespoons Asian chili bean paste 1 1/2 tablespoons Chinese black vinegar 6 baby bok choy, kept whole 8 fresh snow peas, trimmed 1 carrot, peeled and Julienne 2 teaspoons black sesame seeds for garnish. METHOD 1. The first step is to dry fry the Sichuan pepper corns in a pan until aromatic, over medium high heat. Once done, take off the heat and let cool. Once cool, grind them in a pestle and mortar, or in a electric grinder. Set aside. 2. Soak the dried red chilies in hot water for 20 minutes. Drain and p...

Chinese Steamed Fish with Black Beans Recipe only I love fish and especially when it is simple steamed and serve with an Asian sauce and Asian greens, so simple and healthy yet the simple flavors are just perfect. Invest in a bamboo steamer set and a rice cooker and make simple yet delicious food in no time at all. INGREDIENTS 2 spring onions, cleaned and trimmed, cut on the angle 300 g firm white fish fillet, cut into 2 pieces 2 tablespoons fermented black beans, chopped 1 tablespoon light soy sauce 1 teaspoon white caster sugar 1 teaspoon sesame oil 2 teaspoons Shaoxing rice wine 60 ml peanut oil Steamed rice, to serve Baby bok-choy to serve METHOD 1. Put the cut spring onions in a shallow heatproof bowl and place the fish fillets on top. Combine the black beans, soy sauce, sugar, sesame oil, and rice wine, and pour over the fish. Place the bowl in a bamboo steamer over a saucepan of boiling water, cover with the lid and steam until fish is just cooked (7-8 minutes). Carefully remove...