Crispy Baked Whole Fish, Szechuan Style Recipe
I have perfected this wonderful Crispy Baked Whole Fish, Szechuan Style recipe in no time. It is an ideal Main Dish. If any of your family member is on Low Calorie diet then make Crispy Baked Whole Fish, Szechuan Style for them. The key ingredient in Crispy Baked Whole Fish, Szechuan Style is Fish. I am certain you and I will concur that this Crispy Baked Whole Fish, Szechuan Style is just delicious.
Ingredients
FISH
4 whole bass (1/2 pound each), scaled and gutted
2 cloves garlic, one minced and one halved
1 teaspoon minced fresh ginger
2 scallions, chopped
1 tablespoon butter, melted
2 tablespoons chopped bamboo shoots
1 teaspoon ground coriander
1 tablespoon oriental sesame oil
SAUCE
1 tablespoon cornstarch
2 teaspoons tamari or soy sauce
1 cup water
1 teaspoon currant or apricot jelly
1/2 teaspoon cayenne pepper
1/4 teaspoon red pepper
2-3 tablespoons minced flakes fresh ginger
Dash of hot pepper sauce
2 tablespoons toasted sesame seeds
2 scallions, thinly sliced
1 medium-size carrot, cut into 1/8-inch slices
1 green pepper, cut into 1/4-inch strips
1/4 cup sliced mushrooms
Directions
To make the fish: Rinse the bass and pat them dry.
Rub the outside of each fish with the halved garlic clove.
Place the fish on a lightly greased rack in a broiler pan.
In a small bowl, combine the minced garlic, the ginger, scallions, butter, bamboo shoots, and coriander.
Stuff each fish with one-fourth of the mixture.
Brush the top side of the fish with half of the oil.
Broil the fish close to the heat until browned, about 10 minutes.
Gently turn the fish and brush with the remaining oil.
Broil until browned, about 10 minutes.
To make the sauce: While the fish cooks, combine the cornstarch and tamari in a medium-size saucepan.
Slowly whisk in the water.
Place over medium-high heat.
Add the jelly, cayenne, red pepper flakes, ginger, hot pepper sauce, and sesame seeds, whisking constantly.
After about 4 to 5 minutes, when the sauce becomes syrupy, stir in the scallions, carrots, peppers, and mushrooms.
Reduce the heat and cook, stirring frequently, for 4 minutes.
Pour the sauce over the fish.
Rub the outside of each fish with the halved garlic clove.
Place the fish on a lightly greased rack in a broiler pan.
In a small bowl, combine the minced garlic, the ginger, scallions, butter, bamboo shoots, and coriander.
Stuff each fish with one-fourth of the mixture.
Brush the top side of the fish with half of the oil.
Broil the fish close to the heat until browned, about 10 minutes.
Gently turn the fish and brush with the remaining oil.
Broil until browned, about 10 minutes.
To make the sauce: While the fish cooks, combine the cornstarch and tamari in a medium-size saucepan.
Slowly whisk in the water.
Place over medium-high heat.
Add the jelly, cayenne, red pepper flakes, ginger, hot pepper sauce, and sesame seeds, whisking constantly.
After about 4 to 5 minutes, when the sauce becomes syrupy, stir in the scallions, carrots, peppers, and mushrooms.
Reduce the heat and cook, stirring frequently, for 4 minutes.
Pour the sauce over the fish.
