Do you love garlic? I really do, very much. 😉 Yeah, I know, this intense smell … it could be uncomfortable for some people…
But a life without garlic? No way, not for me. How can a magician perform on stage without his magic hat? 😉
On my stage of cooking, garlic is the indispensable magic hat for me. It can perfectly transform an ordinary dish into a unforgettable food experience.
In the Sichuan Cuisine, spring onions, ginger and garlic are the indispensable trio for a fish dish. In most cases “only” two or three garlic cloves are used, which are cut into slices and stir fried with the rest of the ingredients.
For this dish, however, you need A LOT OF these beautiful garlic cloves! Before you begin with the preparation of the garlic sesame crunch, make sure all windows and doors are open, hide all your clothes in the closets, cover your beautiful hair with a shower cap, warn your neighbors about the upcoming garlic bomb, put on the gas mask (if you have one at home. No, just a joke. It is not THAT terrible). Anyway, the conclusion: IT WILL SMELL! 😉
But if you have tried the fish, you will immediately understand why I put up with all these circumstances. IT’S JUST SO DELICIOUS! What won’t a passionate foodie do to get a great meal? 😀
These wonderfully juicy fish fillets, this slightly sweet and mildly sour sauce with the crispy garlic and sesame mixture: an outstanding sensual taste experience with different textures and structures in the consistency!
2 fish fillets a 200g (for example halibut)
2 tablespoons lemon juice
2 tablespoons olive oil
Salt and pepper
For the garlic sesame crunch:
200ml rapeseed oil for frying
10 cloves of garlic (pressed)
2 green chillies (finely chopped)
2 red chillies (finely chopped)
1 tablespoon sesame seeds
2 tablespoons almonds (chopped)
1 tablespoon rapeseed oil
1 teaspoon sesame oil
For the sweet sour sauce:
3 tablespoons soy sauce
1 tablespoon palm sugar
2 tablespoons brown rice vinegar
2 tablespoons lemon juice (pressed, fresh)
3 tablespoons water
½ teaspoon of starch
2 clove of garlic (pressed)
1 handful of basil leaves (chopped)
½ teaspoon paprika
Salt and pepper
- First of all, the garlic sesame crunch: Heat the oil in a pot to about 160 degrees. Add the pressed garlic to the oil. Once it starts to turn golden brown, take it out and drain it on kitchen paper. Heat 1 tablespoon oil to a pot, add the peppers and fry briefly, then add the sesame, almonds, salt, chilies and sesame oil. Remove from the heat and set aside. At last mix with the fried garlic.
- Now the sauce: Boil the palm sugar in a pot with the water until the sugar is dissolved. Take off the heat. Then add garlic and basil. Let it infuse for a few minutes. Add the remaining ingredients into a bowl. Mix well, then pour into the pot, boil until getting a thick sauce. Remove from heat and keep warm.
- Clean and pat dry the fish. Marinate with the lemon juice for about 10 minutes. Pat dry the fish once again, salt and pepper.
- In a large skillet, heat olive oil briefly. Put the fish fillets in the pan and fry on both sides for about 4-5 minutes. Remove from the pan and place on a plate. First, pour the sweet sour sauce on the fish. Then, distribute the garlic sesame crunch on top, serve with jasmine rice.