Northeastern Chinese Style Aberaeron Broth

Ingredients

In this Northeastern Chinese adaptation, the Aberaeron Broth takes on a new twist with the infusion of Chinese flavors. The original Welsh recipe is enhanced with traditional Chinese spices and ingredients such as Sichuan peppercorns, star anise, ginger, and garlic. These additions bring a delightful heat and depth of flavor to the dish, creating a unique fusion of Welsh and Chinese culinary traditions. We alse have the original recipe for Aberaeron Broth, so you can check it out.

• 500g (1.1 lb) white fish fillets, such as cod or haddock 500g (1.1 lb) white fish fillets, such as cod or haddock
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• 1 onion, thinly sliced 1 onion, thinly sliced
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 thumb-sized piece of ginger, grated 1 thumb-sized piece of ginger, grated
• 1 teaspoon Sichuan peppercorns 1 teaspoon Sichuan peppercorns
• 2 star anise 2 star anise
• 1 tablespoon soy sauce 1 tablespoon soy sauce
• 1 tablespoon rice vinegar 1 tablespoon rice vinegar
• 1 tablespoon chili bean paste 1 tablespoon chili bean paste
• 1 tablespoon cornstarch, dissolved in 2 tablespoons water 1 tablespoon cornstarch, dissolved in 2 tablespoons water
• 4 cups (950ml) fish or vegetable broth 4 cups (950ml) fish or vegetable broth
• 2 green onions, thinly sliced 2 green onions, thinly sliced
• Fresh cilantro leaves, for garnish Fresh cilantro leaves, for garnish
• Salt, to taste Salt, to taste

Nutrition

• Calories (kcal / KJ): 220 kcal / 920 KJ
• Fat (total, saturated): 6g, 1g
• Carbohydrates (total, sugars): 10g, 2g
• Protein: 30g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat. Add the sliced onion, minced garlic, grated ginger, Sichuan peppercorns, and star anise. Sauté for 2-3 minutes until fragrant.
2. 2.
   Add the soy sauce, rice vinegar, and chili bean paste to the pot. Stir well to combine the flavors.
3. 3.
   Add the fish fillets to the pot and gently stir to coat them with the sauce. Cook for 2-3 minutes until the fish starts to turn opaque.
4. 4.
   Pour in the fish or vegetable broth and bring the mixture to a simmer. Reduce the heat to low and let it simmer for 10-15 minutes to allow the flavors to meld together.
5. 5.
   Stir in the dissolved cornstarch mixture to thicken the broth. Cook for an additional 2-3 minutes until the broth has thickened slightly.
6. 6.
   Season with salt to taste. Remove the star anise from the pot.
7. 7.
   Ladle the broth into bowls and garnish with sliced green onions and fresh cilantro leaves.

Treat your ingredients with care...

• Fish fillets — Ensure the fish fillets are fresh and free from any unpleasant odor. If using frozen fish, thaw it completely before cooking to ensure even cooking and optimal flavor.

Tips & Tricks

• For an extra kick of spiciness, add a pinch of dried chili flakes to the broth.
• Adjust the amount of Sichuan peppercorns according to your spice preference. Increase or decrease the quantity to suit your taste.
• Serve the broth with steamed rice or noodles for a more substantial meal.
• Experiment with different types of white fish to vary the flavors and textures of the broth.
• If you prefer a milder flavor, reduce the amount of chili bean paste.

Serving advice

Serve the Northeastern Chinese Style Aberaeron Broth hot in individual bowls. Accompany it with steamed rice or noodles for a complete and satisfying meal.

Presentation advice

Garnish the broth with a sprinkle of sliced green onions and fresh cilantro leaves to add a pop of color and freshness. Serve it in beautiful ceramic bowls to enhance the visual appeal.