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Chinese Blackened Fish

Gadget.Cook's picture
Ingredients
For marinade
  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
  Salt 3⁄4 Teaspoon
  Sesame oil 2 Teaspoon
  Vegetable oil 1 Tablespoon
Directions

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.

Recipe Summary

Cuisine: 
South American
Course: 
Main Dish
Method: 
Sprinkling
Ingredient: 
Fish

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