Tilapia, a farm-raised fish originally from Asia, is mild and sweet-tasting with a delicate flesh. You can substitute catfish or flounder fillets if you can’t find tilapia.
The salt block cooking concept is simple: you preheat a block of Himalayan salt to a very high temperature on your grill or stovetop and cook whatever you like: meat, fish, poultry or vegetables.
The first food I prepared with a salt block was a Sichuan citrus scallop and shrimp appetizer (this could also be an entrée if you increase the number of shrimp and scallops per serving).
This oil adds a lot of flavor to any dish and especially Asian fare, but don’t limit its use. It’s also great on a simple salad of mixed greens and bean sprouts.
No chili fan in their right mind is going to think of what I served up at the 2019 Bartels H-D Chili Cook-Off as a legit chili. That’s fine. I make variants like this for the folks in their wrong mind, like myself.
This recipe and others can be found in the following article: The Tongue-Numbing “Flower Pepper” of Sichuan Province by Kimberly Dukes
Pork is a preferred meat in China and Southeast Asia, so it is not surprising to find it combined with chiles and traditional Asian seasonings.
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