Golfanatic79 Recipe Reviews (Pg. 1) - Allrecipes.com (19361157)

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Shui Zhu Yu (Sichuan Boiled Fish)

Reviewed: Feb. 15, 2012
This guy has it right for the most part. The celery, and cabbage do need to be cooked, along with the garlic and ginger. With the bean paste at direction #3 in oil, before you add the water, or stock. I love the Sichuan region for the layers of flavors you can create in a short time. With the bean paste you can play with many more flavors. Dark soy, Black vinegar, sugar, sesame oil(use sparingly), and I would add some toasted white sesame seeds, and scallions cut on a bias as garnish, instead of cilantro. even though the chilis were brought to Sichuan from there, thats where it should stop.
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