Canh Cá Tứ Xuyên Lá Đèn Đỏ: Món Ngon Cay Nồng, Đậm Đà Hương Vị
(Red Lantern Sichuan Fish Stew: Fiery, Flavorful Delight)
(0 Đánh giá)
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45
tháng 4 30, 2025
Báo cáo sự cố
Nguyên liệu
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500 grams white fish fillets (e.g., cod, sea bass)
(Cắt thành miếng vừa ăn)
-
15 pieces dried red chilies
(Adjust to heat preference)
-
1.5 tbsp Hạt tiêu Tứ Xuyên
-
2 tbsp Doubanjiang (fermented bean paste)
-
20 grams Gừng
(Sliced thinly)
-
4 cloves Tỏi
(Băm)
-
3 stalks Hành lá
(Cut into 3-inch lengths)
-
200 grams tofu (firm)
(Cut in cubes)
-
2 tbsp Chinese cooking wine (Shaoxing wine)
-
1.5 tbsp Nước tương
-
750 ml chicken stock
-
3 tbsp Dầu thực vật
-
1 tsp Đường
-
1 tsp Bột ngô
(Mixed with 2 tbsp water to make slurry)
Lá rau mùi tươi, for garnish
(Cắt thành miếng vừa ăn)
(Adjust to heat preference)
(Sliced thinly)
(Băm)
(Cut into 3-inch lengths)
(Cut in cubes)
(Mixed with 2 tbsp water to make slurry)
Dinh dưỡng
- Khẩu phần: 4
- Kích thước khẩu phần: 1 bát (300g)
- Calories: 380 kcal
- Carbohydrates: 12 g
- Protein: 38 g
- Fat: 18 g
- Fiber: 3 g
- Sugar: 3 g
- Sodium: 900 mg
- Cholesterol: 55 mg
- Calcium: 150 mg
- Iron: 2.2 mg
Hướng dẫn
-
1 - Prep Ingredients:
Slice fish into bite-sized pieces, mince garlic, slice ginger thinly, prepare dried chilies by breaking in halves, cut green onions and tofu into pieces.
-
2 - Toast Sichuan Peppercorns:
Dry-toast the Sichuan peppercorns in a hot pan until fragrant; then grind them coarse and set aside.
-
3 - Prepare the Chili Oil Base:
Heat vegetable oil in a wok over medium heat. Fry dried red chilies, minced garlic, and sliced ginger until aroma releases and chilies darken (about 2-3 minutes).
-
4 - Add Doubanjiang and Liquids:
Add Doubanjiang to the oil and stir fry 1 minute, then pour in chicken stock, soy sauce, cooking wine, and sugar. Bring to a simmer.
-
5 - Cook Tofu:
Add tofu cubes into the simmering broth. Cook gently for 5-7 minutes to absorb flavors.
-
6 - Add Fish:
Carefully add fish pieces into the stew and cook over medium heat until firm and opaque, approximately 4-5 minutes.
-
7 - Thicken Stew:
Slowly add cornstarch slurry to the stew while stirring, cook until broth thickens slightly.
-
8 - Finish with Seasoning & Garnish:
Sprinkle the toasted Sichuan peppercorn powder and chopped green onions. Garnish with fresh cilantro leaves if desired and serve hot.
Slice fish into bite-sized pieces, mince garlic, slice ginger thinly, prepare dried chilies by breaking in halves, cut green onions and tofu into pieces.
Dry-toast the Sichuan peppercorns in a hot pan until fragrant; then grind them coarse and set aside.
Heat vegetable oil in a wok over medium heat. Fry dried red chilies, minced garlic, and sliced ginger until aroma releases and chilies darken (about 2-3 minutes).
Add Doubanjiang to the oil and stir fry 1 minute, then pour in chicken stock, soy sauce, cooking wine, and sugar. Bring to a simmer.
Add tofu cubes into the simmering broth. Cook gently for 5-7 minutes to absorb flavors.
Carefully add fish pieces into the stew and cook over medium heat until firm and opaque, approximately 4-5 minutes.
Slowly add cornstarch slurry to the stew while stirring, cook until broth thickens slightly.
Sprinkle the toasted Sichuan peppercorn powder and chopped green onions. Garnish with fresh cilantro leaves if desired and serve hot.
Thông tin thêm về: Canh Cá Tứ Xuyên Lá Đèn Đỏ: Món Ngon Cay Nồng, Đậm Đà Hương Vị
Red Lantern Sichuan Fish Stew
Red Lantern Sichuan Fish Stew is a vibrant and aromatic dish showcasing the intense flavors of Sichuan cuisine, renowned for its bold seasoning and unique numbing spice known as 'mala'. The interplay of fiery dried chili peppers and tongue-tingling Sichuan peppercorns creates a signature kick that awakens the senses. Using fresh firm white fish like cod or sea bass gives tender, flaky texture that absorbs the spicy broth beautifully.
The dish includes Doubanjiang fermented bean paste, a cornerstone of Sichuan cooking, delivering depth and umami richness. Adding tofu helps mellow the intense flavors, offering softness to contrast the heat. The red lantern moniker alludes to the bright red color from chilies symbolizing warmth and festivity.
Usually enjoyed hot off the stove, this stew warms both the body and spirit. It's common in homes and street food stalls across Sichuan province with many regional and family variations. Originating centuries ago, it pays homage to Sichuan's abundant freshwater fish and bold spices. This recipe balances authentic flair with accessible ingredients for the home cook aiming to explore the robust world of Chinese spicy seafood stews.
Tips:
- Adjust the number of chilies according to your tolerance for heat.
- Toasting the Sichuan peppercorns intensifies their aroma and that iconic numbing quality.
- Serve with steamed jasmine rice to soak up the flavorful broth.
- To make it vegetarian, omit fish and substitute with mushrooms and extra tofu.
Enjoy crafting the embedded flavors that transform everyday fish into a sizzling culinary masterpiece reminiscent of the vibrant Sichuan street food culture!
