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Tuesday, February 2, 2010

Gochujang and Chipotle Fried Sea Bass and Zucchini

I luurve spicy food. Unfortunately Tombee is a bit of a wimp when it comes to spicy stuff so I always have to be considerate when making something spicy. This dish was not spicy at all but Tombee said it was so I guess it depends on how much of a wimp you are ;). If you can't find chipotle peppers you can substitute with chili powder but the smokiness of the chipotle peppers just cannot be replaced.

Live action shot - look at that steam!

Gochujang and Chipotle Fried Sea Bass and Zucchini

2 sea bass filets, cubed (substitute with any firm white flesh fish)
2 small zucchinis, cubed
2 garlic cloves, minced
1 tablespoon oil

1-2 tablespoons gochujang (more or less depending on how spicy you want it)
1 chipotle pepper (omit or only use half if you don't want it too spicy)
1 teaspoon chipotle pepper sauce (from can)
2 teaspoons hoisin sauce
2 tablespoons chicken broth (can substitute for water if you'd like)
1 teaspoon sesame oil
1 tablespoon rice wine vinegar
1 tablespoon honey
1 tablespoon soy sauce
1 tablespoon cooking wine

1. Place all ingredients for sauce into a food processor and blend together until smooth. Taste and adjust sauce as desired.
2. Heat oil in pan and add minced garlic. Cook for 30 seconds until fragrant.
3. Add zucchini cubes and cook until they are softened and almost cooked.
4. Add the fish cubes and cook for 1 minute.
5. Pour the sauce into pan and mix to fully coat fish and zucchini in the sauce.
6. Cook until fish and zucchini are cooked and tender.

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