Gong Bao fish
Chinese cuisine is renowned for its complex and diverse cooking techniques and ingredients, which have given the world some of the most tantalizing and delicious dishes. Gong Bao fish is a popular Chinese dish that has its roots in the Sichuan cuisine, and it is a favorite among seafood lovers who enjoy a little spice in their food. Gong Bao fish is also known as Kung Pao fish, and this savory dish is a variation of the more popular Gong Bao chicken.
Gong Bao fish is a light and healthy seafood dish that is perfect for a family dinner, and it’s also an excellent option for entertaining guests. The dish is straightforward to prepare, and it doesn’t require a lengthy preparation time. The dish is made with white fish fillets, which are cut into chunks and then stir-fried with a combination of vegetables, spices, and sauces. The result is a delightful blend of textures and flavors that is both sweet and spicy, with a hint of sourness.
The origins of Gong Bao fish date back to the nineteenth century during the Qing Dynasty in China. The dish was invented by Ding Baozhen, a governor of the Sichuan province, who was known for his passion for food. Gong Bao fish was initially created as a tribute to one of Ding Baozhen’s favorite dishes, Gong Bao chicken. The dish became popular among the local people of Sichuan, and it soon spread to other regions of China.
One of the essential ingredients in Gong Bao fish is Sichuan peppercorns, which are a key ingredient in Sichuan cuisine. Sichuan peppercorns are not spicy, but they are known for their unique numbing sensation. This numbing sensation is called mala, and it is what gives Sichuan cuisine dishes their distinctive flavor. The other spices in Gong Bao fish include dried red chilies, garlic, and ginger, which all combine to create a fiery flavor. The sweetness in the dish comes from the combination of soy sauce, hoisin sauce, and Chinese black vinegar.
To prepare Gong Bao fish, you will need to start by marinating the fish fillets with a combination of soy sauce, Shaoxing wine, and cornstarch. This helps to tenderize the fish and ensures that it remains moist during the stir-frying process. The vegetables used in this dish typically include diced bell peppers, onions, and scallions, which add color and texture to the dish.
One of the most significant advantages of Gong Bao fish is its versatility. You can use different types of fish in the dish, such as tilapia, cod, or salmon, depending on your preference. You can also vary the amount of spice in the dish to suit your taste. If you prefer a milder flavor, you can reduce the amount of dried red chilies, or you can omit them altogether.
In conclusion, Gong Bao fish is an excellent dish for anyone who loves seafood and spicy food. It is easy to prepare, healthy, and versatile, making it an excellent choice for a family dinner or entertaining guests. With its history rooted in the Sichuan cuisine of China, Gong Bao fish is a testament to the complexity and diversity of Chinese cuisine. Follow a recipe for Gong Bao fish, and you are sure to impress your family, friends, and guests with your culinary skills.
Ingredients:
- 500g fish fillet
- 1 tbsp cornstarch
- 2 tbsp oil
- 2 garlic cloves, chopped
- 1 inch ginger, sliced
- 1/2 cup dried red chilies
- 1/2 cup roasted peanuts
- 2 green onions, sliced
- 2 tbsp soy sauce
- 1 tbsp sugar
- 1 tbsp Chinese rice vinegar
- 1 tbsp Shaoxing wine
- 1 tsp Sichuan peppercorn powder
Directions:
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Cut the fish fillet into small cubes and coat them with cornstarch.
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Heat the oil in a wok over medium-high heat. Fry the fish cubes until golden brown and set aside.
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In the same wok, add garlic, ginger, and dried chilies. Stir-fry until fragrant.
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Add roasted peanuts, sliced green onions, soy sauce, sugar, Chinese rice vinegar, and Shaoxing wine.
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Return the fish cubes to the wok and stir until well combined with the sauce.
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Sprinkle Sichuan peppercorn powder on top and give it a final stir before serving.
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Serve with steamed rice as a main dish.