Bacalao al estilo Sichuan con Pimentón Ahumado Dulce / Sichuan style cod fish with smoked sweet paprika La Chinata
Michel Pujol-Soulet, residente en Foshan, en la provincial de Guangdong en China, nos presenta su “Bacalao al estilo Sichuan con Pimentón Ahumado Dulce”, como prouesta para el concurso internacional de recetas que concluye este próximo viernes.
Michel Pujol-Soulet that lives in Foshan in the Chinese Gunagdong province has created a superb “Sichuan style cod fish with smoked sweet paprika La Chinata” recipe for our International Contest that will end next Friday.
RECIPE FOR 1 PERSON
Sichuan peppercorn |
1 teaspoon |
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Peanut oil |
3 dl |
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Peanut kernel |
1 teaspoon |
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Sweet dry chili (sliced) |
10 grams |
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Angel hair |
20 grams |
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Fresh cod fish (cubed) |
120 grams |
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La Chinata smoked paprika |
1 teaspoon |
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Sunflower oil |
1 dl |
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Fresh ginger (sliced) |
1 teaspoon |
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Garlic (sliced) |
1 teaspoon |
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Black bean paste |
1 teaspoon |
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Oyster sauce |
1 teaspoon |
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Soy sauce |
1 teaspoon |
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La Chinata smoked paprika |
1 teaspoon |
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Amontillado Sherry |
2 Tablespoons |
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Spring onion |
1 tablespoon |
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Cilantro |
2 sprigs |
PROCEDURE:
Roast the Sichuan peppercorns in a hot wok until they are fragrant; remove from the heat, grind to a powder in a mortar and reserve.
In the same wok, add the peanut oil and fry the peanuts; remove from the oil, drain them on a paper towel and reserve for further use, then fry the sweet chili to a crisp, remove, drain on a paper towel and also reserve.
With the help of 2 ladles, fry and form the angel hair into a crisp basket then reserve the basket for further use.
Strain the oil to remove impurities, return to the wok and deep fry the codfish delicately so the cubes do not fall apart; drain the fish cubes, discard the oil, sprinkle the fish with La Chinata sweet smoked paprika powder and reserve aside.
Heat the wok again over high heat; add the sunflower oil, the ginger, garlic, black bean paste, oyster sauce, soy sauce, Sichuan pepper powder, stir fry briskly, add the codfish and delicately stir-fry until the codfish is cooked.
Sprinkle with another teaspoon of La Chinata sweet smoked paprika powder, flame with Amontillado sherry and place inside the angel hair basket. Top with the roasted peanuts, cilantro and sprinkle with sliced spring onion.
NB: The recipe does not need seasoning; let the sauces, the spices and La Chinata smoked paprika take care of that.
If you do not have a wok, you will obtain the same taste with a black frying pan as long as it is not Teflon covered.