SPICY BRAISED FISH WITH WOOD EAR MUSHROOMS AND TERMITE MUSHROOMS

This dish is insanely delicious. Since I got some frozen white fish that looks similar to snakehead fish, I decided to make this to enjoy with rice. I cooked it with chili satay, and it's amazing! You can add Sichuan peppercorns for a tingling sensation if you'd like. Personally, I’m not a fan of the Sichuan pepper’s spiciness since it’s more numbing than actually spicy! 😜

Spicy braised fish with wood ear mushrooms and termite mushrooms is a bold and flavorful dish that highlights the rich taste of fresh fish combined with earthy mushrooms. The fish is often marinated and seared to achieve a golden crust before being gently braised in a fragrant sauce made from chili, garlic, ginger, and fermented sauces for a deep umami flavor. Wood ear mushrooms add a slightly crunchy texture, while termite mushrooms contribute a delicate, nutty taste that complements the fish. The spicy broth thickens as it simmers, infusing the ingredients with warmth and complexity. Garnished with fresh herbs like cilantro and scallions, this dish is often served with steamed rice to soak up the savory sauce. Its harmonious blend of textures and flavors makes it a comforting yet vibrant meal, perfect for those who enjoy a little heat in their cuisine. 

Did you know:
1. White fish: White fish refers to mild-flavored, lean fish like cod, tilapia, or haddock. It has a delicate texture that easily absorbs the flavors of sauces and seasonings. White fish is a rich source of high-quality protein, omega-3 fatty acids, and essential vitamins like B12 and D. It is low in fat and calories, making it a healthy choice for various dishes. White fish is often steamed, grilled, or fried, commonly paired with vegetables, herbs, and spices for a balanced and flavorful meal.

2. Wood ear mushrooms: Wood ear mushrooms are a type of edible fungus with a dark, almost black color and a slightly crunchy texture. They are popular in Asian cuisine, often used in stir-fries, soups, and noodle dishes. These mushrooms are mild in flavor but absorb the seasonings of the dish well. They are low in calories and provide fiber, antioxidants, and iron. Their unique texture adds contrast to soft ingredients, making them a popular choice in both vegetarian and meat-based recipes.

3. Termite mushrooms: Termite mushrooms are a rare and highly valued variety, often found in tropical regions. They have a delicate, nutty flavor and a tender texture. Termite mushrooms are prized for their umami taste, enhancing the depth of flavor in stir-fries, soups, and stews. They are rich in protein, fiber, and antioxidants, offering various health benefits. These mushrooms are best cooked simply to retain their natural taste and are often paired with light sauces, fresh herbs, or rice dishes.

4. Sichuan oil: Sichuan oil, typically infused with Sichuan peppercorns and chili, is a key ingredient in Sichuan cuisine. It has a bold, spicy, and slightly numbing flavor, adding depth and complexity to dishes. Sichuan oil is often drizzled over noodles, stir-fries, or dumplings for a fiery kick. It contains capsaicin from chili peppers, which can promote metabolism and provide a warming effect. This aromatic oil enhances both meat and vegetable dishes, creating an authentic, vibrant flavor profile. 

Weightwatchers (Opt for losing weight):
To make this Spicy Braised Fish with Wood Ear and Termite Mushrooms more Weight Watchers-friendly, choose a lean white fish for high protein and low calories. Reduce the oil and use a non-stick pan to minimize fat. Replace sugar with a zero-calorie sweetener or reduce it for a lighter option. Opt for low-sodium soy sauce to cut down on salt intake. Enhance flavor using garlic, ginger, and chili satay sparingly without adding excess calories. For mushrooms, they’re naturally low in calories and high in fiber, making them ideal for adding volume and texture without increasing points.