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Braised Lionfish in Szechuan Hot Bean Sauce
Ingredients:
1 Lionfish (Scaled & cleaned)
A:
1 Tablespoon hot bean paste
1 Tablespoon scallion, chopped
1 Tablespoon ginger root, chopped/grated
1 Tablespoon garlic clove, pressed
B:
1 Tablespoon soy sauce
1/2 Tablespoon sugar
1/2 Tablespoon white vinegar
1/2 Teaspoon salt
1 1/2 cups water
C:
1 Tablespoon cornstarch
2 Tablespoon water
3 Tablespoon scallion/cilantro for garnish
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* Make diagonal cuts along spine of fish is cooking whole or along skin-side of fillets to allow sauce to permeate fish.
* Lightly fry fish in oil until just undercooked. Remove and set aside on paper towels to drain.
* Saute ingredients in list A until fragrant.
* Add fish back to pan along with ingredient list B.
* Turn heat down to simmer, cover pan and cook for total 4-mins for filets or approximately total 8-mins (4-mins each side) side for whole fish.
* Transfer fish to plate, leaving sauce in pan.
* Mix ingredient list C: together before adding to pan to thicken sauce. Salt & pepper to taste.
* Pour thickened sauce over fish and garnish with scallions/cilantro.
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Wreck Diving Moderator
I did not know you can even eat Lionfish. MY lips and tongue are numb.
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Lionfish is eaten in parts of SE Asia. As it doesn't really have much meat, the dish is more of a delicacy. The toxin denatures under heat so the tricky part is the prep. The odd and ends from the prep process is usually added to the stock pot.
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