I was inspired to make my own Ma La fish. It didn’t turn out the way I wanted it or even close to what I had at the restaurant. It is still pretty good, however, I’m still cracking my head trying to figure out what’s missing. I used a store-bought szechuan chili sauce, probably this is why mine couldn’t taste like theirs. They probably make their own chili sauce.
I’m pretty sure it’s their secret recipe and every time we go there to eat, I always taste the sauce carefully to determine what could possibly be missing from my recipe. Well, I haven’t discovered it so far, but I’m not giving up. I love this dish so much that it only makes sense if I make it right and know how to make it at home.
SZECHUAN MA LA FISH (4 servings)
2 Tbsp of Szechuan chili sauce
1/2 Tbsp Szechuan peppercorns (crushed)
1.5 lbs fish fillet (use sole if available. I use swai fish)
2 Tbsp chili powder
1/2 C chicken broth
1 block of soft tofu (cut into cubes)
3-4 cloves garlic (minced)
2 Tbsp of canola oil
Salt and Pepper to taste
1 Tbsp of corn starch (mix with 1/4 C of water)
1 stalk of spring onion (finely chopped)
COOKING METHOD:
1. Heat up your wok with oil. Add in garlic and peppercorn. Saute until fragrant
2. Add in szechuan chili sauce and continue to saute for about 30 seconds. Add in the chicken broth and bring it to boil
3. While boiling, add in the fish fillet pieces and let them cook until they turn white. Add in tofu cubes. Season with salt and pepper
4. Add in corn starch to thicken the sauce. Sprinkle with chili powder and spring onions. Ready to serve
