Hot and spicy fish
by Maomaomom
If you like hot and spicy food, don’t miss this dish, the fish is so tender with mouth watering favor. Once you start eating, you can’t stop.
Ingredients:
1: 850 grams of frozen basa fish (or Cod) fillet, deforest in a fridge then rinse and pat dry, cut into 1 inch cubes.
2: 1 tablespoon cooking wine, 1 teaspoon sugar, 1.5 tablespoons starch, 1/2 teaspoon salt, 1/8 teaspoon white pepper powder, 2 cups water.
3: 1 tablespoon minced ginger, 1.5 tablespoons minced garlic, 1 tablespoons minced green onion, 3 tablespoons soy bean paste, 1 teaspoon McCormick paprika.
4: 4 tablespoons Canola oil, 16 dried hot red peppers chopped into small pieces, 1 tablespoon Sichuan pepper.
5: 200 grams Bok Choy, clean and rinse well; 100 grams Chinese vermicelli, soak in hot water until soft.
Cooking directions：
In a medium container, add all ingredients in 1 and 2, mix well and cover, then store in a fridge over night. If you forgot to do this the night before, marinate for 20 minutes.
Medium size stew pot on high heat, bring boil of 6 cups of water, put in Chinese vermicelli, reduce to medium heat boil for 2 minutes and take cooked vermicelli out into a serving bowl (picture A). Add Bok Choy in, boil for 1.5 minutes, take out and put into the serving bowl.
Non stick deep sauté pan on medium heat and add in 4 tablespoon Canola or Oliver oil, add in the rest of ingredients in ingredient 4 (picture B), stir fry until hot red peppers turn to dark color, spoon them out into a clean dish set aside.
Same sauté pan with left over oil on medium heat, add in minced ginger, minced garlic, minced green onion, soy bean paste and paprika sauté for 30 seconds (picture C) and then added ingredient 3 accordingly and bring to boil. Add in marinated fish pieces, stir a few times, reduce to low hear and simmer for 3 minutes (picture 4). Turn off the heat, and pour carefully into the serving bowl containing cooked bok choy and vermicelli, added fried hot pepper on top and serve it with some steamed rice.
