Chinese Blackened Fish
|Soy sauce||2 Tablespoon|
|Dark soy sauce||2 Tablespoon|
|Shao hsing wine/Dry sherry||1 Tablespoon|
|Lemon juice||1 Tablespoon|
|Chinese five spice||1⁄2 Teaspoon|
|Firm fish fillets||1 Pound (Such As Rock Cod / Red Snapper / Halibut / Salmon, Each About 3/4 Inch Thick)|
|Blackened seasoning||To Taste|
|Ground black pepper||2 Teaspoon|
|Chili powder||1 1⁄2 Teaspoon|
|Ground toasted sichuan peppercorns||1 Teaspoon|
|Chinese five spice||3⁄4 Teaspoon|
|Sesame oil||2 Teaspoon|
|Vegetable oil||1 Tablespoon|
Combine marinade ingredients in a glass baking dish.
Add fish, turning to coat both sides.
Cover and refrigerate, turning occasionally, for 4 hours.
Combine blackened seasoning ingredients in a small bowl.
Lift fillets from marinade, drain briefly, and pat dry.
Brush sesame oil over each fillet and sprinkle blackened seasoning evenly on both sides.
Cooking Turn on exhaust fan.
Place a wide cast iron skillet over high heat for 5 minutes or until a white haze appears and skillet begins to smoke.
Add vegetable oil, swirling to coat surface.
Carefully place fish fillets in skillet in a single layer and cook for 2 minutes.
(Oil may spatter.) Turn fillets over and cook for 2 more minutes or until center of fish is opaque and flesh has lost its wet look.
Add a few more drops vegetable oil to skillet if needed.