Skip to main content

Lucky's Chili and Garlic Fish

This is such a amazing dish. It has all the spiciness of Sichuan cooking, with that sweet and sour undertone that I really enjoy. 


The story behind it is that we had a wonderful Sichuan restaurant near my old office in City of Industry, California called Lucky Dragon aka Lucky’s. We probably ate this fish accompanied with dry sautéed string beans and ma po tofu at least three times a week. 

To make it simpler to prepare, I’ve divided the ingredients into stages. Additionally, any of these ingredients can easily be found at your local Asian or Korean markets. Once you buy them, they last forever in your pantry, so you will be able to prepare many meals from just one buying trip. 

In Asian cuisine, the prep time is important, as the cooking time is minimal. You want everything within reach. Try to give the fish at least an hour with the glaze to soak up the flavors. 

Note: This could easily be made as a vegetarian/vegan dish by substituting extra firm tofu slices for the fish. 

Step One, Fish
3/4 to 1 lb flaky white Fish, like Cod, cut into 4 manageable pieces. 
1 Tbsp Hot Bean Paste
1 Tbsp Shaohsing Wine



Prep the fish by mixing the wine and hot bean paste together and brush it over the fish and into the fridge. 

Step Two, Sauce
2 Tbsp Hot Bean Paste
1 Tbsp low sodium Soy Sauce
1 Tbsp Shaohsing Cooking Wine
1 Tbsp Chinkiang or Rice Vinegar 
1 tsp Sichuan Peppercorn, ground. 
2 tsp Sugar
2 tsp Toasted Sesame Oil



Mix all sauce ingredients together in a bowl. Set aside. 

Step Three, Stir Fry Ingredients
3 Tbsp Vegetable Oil
4 cloves Garlic, minced
2 inch Piece fresh Ginger, minced
5-6 dried Whole Chilies 
1/2 Red Pepper, chopped 
3 Green Onions, chopped 


Chop your vegetables and use a mini blender to mince the garlic and ginger. If you don't have a mini blender, this can also be done by hand.

Step Four, Slurry
2 Tbsp Water and 1 Tbsp Cornstarch mixed together. Set aside to be used to finish the dish.


Heat oil in your sauté pan or wok. Add the garlic, ginger and while chilies and sauté until just slightly golden. Add your red pepper and scallions and sauté for 2 minutes. 



Gently add your fish and allow to cook for about 2 minutes on each side. 



Then add your sauce mixture and baste the fish for another minute depending on the thickness of the fish. 

To finish, add the cornstarch and water slurry to thicken and serve immediately with steamed brown or white rice.


Comments

Popular posts from this blog

Norfolk Style Seafood

This is such a good recipe and so simple to make. The story behind this recipe is interesting. When I was a young boy, we used to go to a seafood restaurant in Washington DC called O'Donnell's. They had wonderful food, and most importantly, they had Buck.


Buck was a gentle giant at 6' 2" and was always talking to me about his recipe. He had invented this style of cooking seafood and had even developed special pans which could be used over open flame and then it could be delivered to the tables still sizzling. He was rightfully very proud of this. 


After being there quite a few times, Buck shared his recipe with me and told me to keep it a secret. Since this was over 40 years ago, I guess I can reveal it now. 


Ingredients

1/2 lb Shrimp, Jumbo Lump Crab or Langoustines, raw and shelled
2 Tbsp Butter
2 cloves Garlic, chopped
Dash of Old Bay Seasoning
Juice of 1/2 Lemon
Few dashes of Tabasco
Splash of White Wine
Salt and Black Pepper


Heat your pan until fairly hot, then add butter an…

Turbot Poached In Puttanesca Sauce

I wanted to build on the puttanesca sauce I posted yesterday to show how a versatile sauce can be used to prepare multiple dishes.


I got the idea to poach some fish in the puttanesca sauce, as I found some really nice turbot at the market.




Ingredients
1 large finely chopped Onion 4 cloves of Garlic, finely chopped 2- 28 oz. cans of crushed or diced Tomatoes, or whole tomatoes that are lightly chopped in the processor.
3 Tbsp Olive Oil 3 tsp. Red Pepper flakes or a few whole red peppers
4 to 6 Anchovy filets ¼ cup of Capers, (Try to get the salted capers and prepare them by rinsing and then soaking for 30 minutes. it's worth the extra effort, as the flavor is vastly superior to the brined capers). ½ cup pitted Kalamata Olives Freshly ground Black Pepper
1 lb Turbot, cut into four pieces. You could substitute Cod, Hake or Monkfish.
Note: You will notice that there is no salt in this recipe. When you consider the olives, anchovies and capers, you really don't need additional salt. If you omit…

French Seafood Stew aka Bouillabaisse

I've always enjoyed bouillabaisse, but I've never tried making it. I assumed (wrongly) that it was very complicated. 

It is really simple to make and I have minimized the ingredients below, to make it even easier than a classical preparation. However, if you want a classic Bouillabaisse, just add in the optional ingredients listed below
Bouillabaisse is basically a fisherman's stew and reflects what seafood was caught fresh that day. There are many variations of this classic dish from Marseille.

I like to start with the classic preparations and then branch off from there. If you find a set of common ingredients, then you can start to craft your own recipe and make it your own. 
I love cookbooks and read them like novels. I always basically know the recipe I want to prepare, but I find that looking at multiple recipes and sources, gives me the best results. This is loosely based on Ina Garten’s Seafood Stew. 
Ingredients 
4 Tbsp Extra Virgin Olive Oil 1 large Onion, chopped  1 teas…