Nothing fishy going on

Yesterday I had an experience that really reminded me why I love to cook so much.

I had decided that it was by far time that I cooked a whole fish for the first time. So I took myself to Cleveland Asia Market and picked out a nice looking strip bass. This was immediately followed by relief when the lady behind the fish counter went ahead and gutted the fish for me.... phew!!

Matt ended up staying late at work due to a last minute meeting and I contemplated holding off on cooking my fish. The only other person eating it would be Joshua, my 13 year old step son who thinks mac'n'cheese is delicious!!! He looked very dubious about the prospect of a yummy dinner after I showed him the fish, head and all.

But I decided to go ahead and cook it. And I am so glad that I did!!!

I followed the Fish Braised in Chili Bean Sauce from my Land of Plenty authentic Sichuan recipes cookbook.

I am going to include the full recipe here as it was so good! It takes 30 minutes from start to finish!

You will need:
1 carp, trout or sea bass (1 1/2 lbs)
peanut oil
salt
1-2tbsp Shaoxing rice wine (or medium dry sherry)
4tbsp Sichuanese chili bean paste
1 tbsp finely chopped fresh garlic
1 tbsp finely chopped fresh ginger
1 1/3 cup chicken stock
1 tsp white sugar
1-2 tsp light soy sauce
1 1/4 tsp cornstarch dissolved in 1 tbsp cold water
1/2 tsp Chinkiang vinegar (black chinese vinegar)
3 scallions, green parts only, finely sliced.

1. Use a cleaver to make 4 or 5 shallow diagonal cuts into each side of the fish & pierce its head. Rub inside and out with salt and Shaoxing rice wine. Allow to marinate.

2. Season the wok and then add 1/3c of peanut oil over a high heat until smoking. Dry the fish with paper towels and then fry briefly on each side to crispen the skin. Set fish aside. Rinse and dry wok.

3. Using 4tbsp of fresh oil fry chili bean paste for 20-30 seconds. Add ginger and garlic then fry for another 20 seconds. Pour in the stock and bring to boil. Add soy sauce and sugar to taste.

4. Gently place fish into wok and spoon sauce over it. Turn down heat, cover and simmer for 8-10 minutes, turning over once.

5. When done, gently transfer fish to a serving dish. Add corn starch to sauce in wok and stir until thickened. Add vinegar and scallions and stir a couple of times before pouring the sauce over the fish.

The fish fell apart a little bit as I transferred it to the serving plate, I don't think I used the ideal utensil to do so!

Both Josh and I were a little nervous before trying any. It had a very peculiar smell, not unpleasant, but an aroma that I have never apparently smelled before. It was tangy, vinegary and ever so slightly fishy.

One mouthful was all it took. Josh and I spent the whole meal with Mmmmm's and Aaaaaahhhs. The flavour, like the aroma was something that I have never had before and I don't know how to describe it.

The sauce was delicious. Joshua ladled some over his rice bowl and we both dipped our bok choy and mushrooms in it.

We ate the whole thing......

..... and then realised we hadn't saved any for Matt!!!! Matt came home at 8.40pm to a cheese and turkey sandwich and had to sit through Josh and I telling him how amazing the fish tasted! Sorry Matt, I will make it again this week :)

As I mentioned mac'n'cheese earlier I figured I share a little 'moment' I had last week. I had made a pork belly dish which used pork belly with the skin on. The belly that I got also had 2 nipples on it. We had a bit of a laugh at it as it really was rather strange to see. HOWEVER, later that week I made some mac'n'cheese for Josh and his friend Alexa. The sight of the BRIGHT ORANGE 'cheese' powder and the nutritional information on the box really freaked me out, especially when you think how much of this 'crap' kids eat.
It made me smile to think that I wasn't disturbed by pig nipples, but a box of mac'n'cheese gave me chills. Just thought it was kind of amusing, not something I'd ever thought I'd smile about :)