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Thread: Braised Lionfish in Szechuan Hot Bean Sauce

  1. #1
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    Default 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

    ::

    * 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.

  2. #2
    Wreck Diving Moderator acelockco's Avatar
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    Default

    I did not know you can even eat Lionfish. MY lips and tongue are numb.

  3. #3
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    Default

    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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