Dipping Sauce Tilapia
Ingredients: Tilapia, Pork ribs, Romaine lettuce, Carrot, Ginger · 25 min cook time · 350kcal · ~₩18,850
Ingredients
750g Tilapia, 200g Pork ribs, 6pieces Romaine lettuce, 40g Carrot, 1.5inch Ginger, 1piece Caoguo Chinese black cardamom, 1teaspoon Sichuan peppercorn, 1.5tablespoon Oil (Lard preferred), 1liter Water, 0.25teaspoon Salt, 0.25teaspoon MSG, 0.125teaspoon Chicken powder, 0.5teaspoon White pepper, 1teaspoon Peanut oil, 6g Mint (for dip), 6g Cilantro (for dip), 6g Culantro (for dip), 2pieces Spicy fresh chilis (for dip), 1clove Garlic (for dip), 0.5tablespoon Soy sauce (for dip), 0.25teaspoon MSG (for dip), 0.125teaspoon Salt (for dip), 0.125teaspoon Chicken bouillon (for dip), 2tablespoons Oil (for dip), 0.5tablespoon Chili flake (for dip), 0.5tablespoon Red fragrant chili powder (for dip), 0.25teaspoon Sichuan pepper powder (for herbaceous dip), 15g Scallion (for herbaceous dip), 0.5tablespoon Toasted sesame seeds (for herbaceous dip)
Instructions
1. Prepare the fish: For the Xinping style, chop 750g of tilapia into 1.5-inch sections. For the Western supermarket mix, chop 200g of ribs into 1-inch pieces and slice 350g of fillets at an angle into 3mm wide sheets.
2. Prepare optional vegetables and spices: Thinly slice 6 pieces of romaine lettuce and 40g of carrot. Smash a 1.5-inch piece of ginger. Slice in half and peel one Caoguo Chinese black cardamom, keeping only the peel. Measure out 1 teaspoon of Sichuan peppercorn.
3. Start the soup base: Heat 1.5 tablespoons of oil (lard preferred) in a pot or wok over medium-low flame. Add the smashed ginger, black cardamom peel, and Sichuan peppercorns. Fry until fragrant, about 1 minute.
4. Add water and carrots: Pour in 1 liter of cool water and bring to a boil. Add the sliced carrots.
5. Cook the fish/ribs: If making the Yunnan style with whole fish, add the tilapia sections now and cook for 2 minutes. If making the Western mix, add the pork ribs now and cook for 15 minutes.
6. Season the soup: After the cooking time, season the soup with 0.25 teaspoon salt, 0.25 teaspoon MSG, 0.125 teaspoon chicken powder, and 0.5 teaspoon white pepper. Let them dissolve.
7. Add lettuce and serve (Yunnan style): Add the lettuce to the soup and let it just barely wilt. Transfer the soup and ingredients to a bowl.
8. Marinate and cook fish (Western mix): For the Western mix, leave the soup in the pot. Marinate the fish slices with 0.125 teaspoon salt and coat with 1 teaspoon of peanut oil, mixing well. With the soup at a heavy simmer, gently add the fish slices. Cook until they change color, about 30 seconds, then remove and gently lay them on top of the ribs in a serving bowl.
9. Prepare the Sizzling Chili Oil Dip: To a bowl, add 6g each of chopped mint, chopped cilantro, and chopped culantro (or more cilantro if culantro is unavailable), 2 minced spicy fresh chilis, 1 large minced garlic clove, 0.5 tablespoon soy sauce, 0.25 teaspoon MSG, and 0.125 teaspoon each of salt and chicken bouillon. Heat 2 tablespoons of oil until smoking (about 220°C), then cool to about 180°C. Add 0.5 tablespoon each of chili flake (preferably toasted or smoked) and a red fragrant chili powder (like Kashmiri or Gochugaru) to the oil. Pour the sizzling oil into the bowl with the other ingredients, mix well, and add 0.25 cup of the fish soup. Mix again.
10. Prepare the Herbaceous Dip: In a bowl, mix 0.25 teaspoon salt, 0.25 teaspoon MSG, 0.25 teaspoon Sichuan pepper powder, 1 tablespoon soy sauce, 15g chopped scallion, 20g minced cilantro, 20g minced culantro (or more cilantro if unavailable), 3 minced spicy fresh chilis, 2 cloves of minced garlic, 2 teaspoons chili flake (preferably toasted or smoked), and 0.5 tablespoon toasted sesame seeds. Add a few ladles of the fish soup and mix well.
11. Serve and enjoy: Dip the cooked fish into your chosen dipping sauce and devour. This dish can be served with rice.
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