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...

Indian Madras Fish Curry Recipe only In Asia fish is incorporated with ingredients like vinegar and lime juice to hide the fishy smell as this recipe does. This is a true home recipe from Madras. The flavors are amazing and try to use fresh coconut and taste the difference. INGREDIENTS 800 g fish cutlets or fillets, skinned juice of 1 fresh lime 2 teaspoons cider vinegar salt to taste 225 g fresh grated coconut meat 3.5 cm piece fresh peeled ginger 6 large fresh garlic cloves 450 g fresh ripe tomatoes, chopped 6 teaspoons poppy seeds, crushed 1 1/2 teaspoons tamarind pulp 65 ml cooking oil 1/4 teaspoon mustard seeds 350 g brown onions, chopped 20 curry leaves 1 teaspoon coriander powder 1/2 teaspoon turmeric powder 2 teaspoons chili powder 1/4 teaspoon fenugreek seeds and 3/4 teaspoon  cumin seeds pounded together METHOD 1. Marinate the fish with the lime juice, vinegar and a little salt for 30 minutes. 2. Put the grated coconut into a blender or food processor with the ginger, gar...