It’s Easter!!! Another long holiday without any plan, just like Christmas… But at least it features my favourite animal =D
Speaking of holidays, it’s quite difficult for us to go anywhere. The idea of making an appointment one month in advance just for a visa, meaning you have to decide everything, hotel, flight, everything, at least one month before you go (to any nearby European city), really puts me off. Plus Michael has so many coursework and coming exams in the summer, he can’t spare any minute. So we are stuck here. But that’s OK. Because living near Tower Hill means you are never alone.
At least you get fresher fish =D
I found this recipe in my favourite food forum. Classic combination of tofu and sea bass (actually carp is better but I can’t find it in any supermarket), with a rich aroma made from soy sauce, black vinegar, whole garlic clove, star anise and sichuan pepper, finally decorated with fresh coriander, what could be more tempting?
A secret ingredient that I used, additional to the recipe, is garlic bolt/stem (or word-for-word translation: garlic sprouts, but this is not sprouting garlic!) It has a ‘cooked’ garlic taste, yet not pungent at all. It goes great with fish or pork. It is available in ‘Sunshine’ supermarket in China town (New Port Court).
Ingredients (serves 2-4)
- sea bass (the one in the pictures was 360g before trimming)
- tofu, extra hardness, sliced
For the sauce
- soy sauce
- black vinegar
- a pinch of sugar
- 3 whole garlic clove
- 10 sichuan pepper
- 2 star anise
- 4 garlic bolt, sliced
- Heat oil in a frying pan. Deep fry the fish until golden. Set aside.
- Heat one table spoon of oil, in goes the sichuan pepper, star anise and sliced garlic bolt. Stir-fry for 10 seconds.
- Carefully place the fish in the middle of the pan. Pour in hot water. Turn down the heat until simmer.
- Add soy sauce and black vinegar at 3:1. Add a pinch of sugar.
- Place the sliced tofu around the fish. Cover with lid. Let it simmer for 10 minutes and voilà.
If I were to cook for a dinner party, I’d cook with the largest sea bass I could find, then place the huge dish in the centre of the table. Chinese people always find big whole fish desirable!