Using Sitka Salmon Shares Alaskan Sea Bass cooked in seasoned sichuan pepper and soy soup base topped with herbs and spices -
The Chinese name for sichuan boiled fish translates into water boiled fish. I've never prepared any fish by just boiling it. I usually take the pan fried or baked route like many of you, but one day while the weather was still pretty cold, I was in the mood for a hot noodle soup. I believe I googled "asian noodle soup recipe" and came across this one by Red House Spice. I followed this recipe as closely as my brain would allow me before I began altering and modifying it with my cooking style, taste profile, and what ingredients I had.
SITKA SALMON SHARES
The great thing about using Sitka Salmon Shares vacuum frozen fish filets is that they defrost so easily and don't leave your fish feeling mushy or filled with water like your typical frozen fish. Sitka Salmon Shares remains fresh even after defrosting. You can take the fish out the freezer the same day and it will defrost enough in an hour to two hours. For best results with this recipe, use a fresh fish filet. When ordering this dish in a traditional Chinese restaurant, they are pulling from their live fish tanks and providing a high quality meal from the whole fish.
HOW IS SITKA SALMON SHARES CHANGING THE WAY AMERICANS EAT FISH?
Sitka Salmon Shares is working to shift the seafood industry towards a system that is more responsible, transparent, ethical and higher quality. The company partners with local fishermen who then receive up to 30% more for their harvest versus supplying directly to large chain grocery stores. These fishermen or women follow Alaska’s sustainable fisheries management system, which is the strictest in the world ensuring that your fish is traceable back to the source. Studies published by CNN state that between 20 and 60 percent of U.S. fish is mislabeled. These bad practices show us that the industry would rather put profits ahead of our habitats, fishermen, and health, which is why Sitka Salmon Shares is committed to educating their consumers about the process of harvesting and distributing fish sustainably.
Since receiving my first Sitka Salmon Shares box, I have not purchased fish from another source. The quality is unmatched with anything I've had "locally" for a price that works for me.
Now, get a premium, seasonal fish delivery sent right to your door.
Take $25 off your order of a Sitka Salmon Premium Share using code "BWS" at checkout.
SPICY, TINGLY, AND NUMBINGLY HOT
I previously purchased sichuan peppercorns after tasting the best kung pao chicken at an event. I knew at some point I would try to recreate the kung pao chicken at home. Sichuan peppercorns are hot! They are so spicy, but what makes them unique is the tingly, numbing feeling you get all around your mouth.
The recipe by Red House Spice calls for three different spicy ingredients to give it the full bodied flavor: dried chilli, Sichuan chilli bean paste and chilli powder.
I slightly modified and added the sichuan peppers in addition to the other spices.
Thoroughly seasoning the water before adding the fish, and letting it simmer on low helped infuse the fish cuts with all the spices and deep flavors.
SUPER SIMPLE AND NO FUSS TO PREPARE
I know many of my followers get intimidated about cooking fish. I do my best to show my fish recipes as simply as possible and in as little steps as I can. Fish is so easy to make and unlike meat, in my opinion, it's less stress on making sure it's cooked properly to avoid sickness.
Since the fish will be simmering in the hot soup base, I can guarantee that cooking will be easy peasy. Once the base is ready and hot, drop the fish cuts in, lower the heat so it's still bubbly but not pouring out with the lid on, and let sit.
For this recipe, it will be best to prep all your ingredients first and have them set up for when you are ready to use them.
Sitka Salmon Shares Wild Alaska Sea Bass, skinless, boneless fish fillet
1/2 tsp cooking oil
15 dried dried chilli arbole
2 tsp Sichuan peppercorn, see note 2
2 tbsp cooking oil, sesame oil adds the best flavor
3 garlic cloves, roughly chopped
1 tbsp ginger, chopped
1 stalk scallions, chopped
1.5 tbsp Sichuan chilli bean paste (chili powder or another spicy seasoning will work as a substitute too)
2 cups water or chicken broth (if you don't have broth you can use water and a bouillon seasoning cube or adobo seasoning)
chopped celery or bean sprouts if you have them
handful of cilantro or basil
Sichuan Boiled Fish
Marinate the fish
1. Slice the fish fillet diagonally. Marinate with salt, white pepper, rice wine & corn starch.
2. Fry the spices In a wok (or a deep frying pan-- I used my dutch oven), fry dried chilli and Sichuan pepper in oil over a low heat until fragrant (do not burn them). Chop coarsely when cooled. Set aside.
3. Cook your vegetables In the same pan, heat up oil over a medium heat, stir in celery. Cook for 1.5 minutes or so (less time if using bean sprouts). Remove and set aside.
4. Make the broth
In the same pan, I used my dutch oven for this whole meal, add a little more oil. Then add your chopped garlic, ginger and spring onion. Add Sichuan chilli bean paste. Pour in water (or chicken stock). Bring it to a full boil.
5. Cook the fish
Gently place the fish slices into the broth. Let sit for about 10 minutes. You can add noodles to your boiling water, leave it to eat as soup, or serve with rice. Add your celery back into the pot.
6. Garnishing Top with lots of herbs and sesame oil. Serve immediately.