Green Sichuan Pepper Fish
A classic Sichuan dish known for its refreshing, numbing and spicy flavor. Tender fish fillets coated with the aroma of green Sichuan peppercorns create an unforgettable experience.
Ingredients
13 items- Grass carp or black fish 1 (about 500 g)
- Green Sichuan peppercorns 20 g
- Dried red chili peppers 10
- Ginger 1 piece
- Garlic 5 cloves
- Spring onions 2
- Egg white 1
- Cornstarch 1 tablespoon
- Cooking wine 1 tablespoon
- Salt to taste
- White pepper 1/2 teaspoon
- Broth or water 500 ml
- Cooking oil as needed
Nutrition
Steps （5 steps）
Clean the fish, fillet along the spine into 0.5 cm thick slices. Cut bones into pieces. Marinate fillets with egg white, cooking wine, cornstarch, salt and white pepper for 15 minutes.
Heat oil in a pot over medium heat, fry fish bones until golden on both sides. Add ginger, garlic and the white part of spring onions, stir until fragrant. Pour in broth, bring to a boil over high heat, then simmer for 10 minutes until the broth becomes creamy white. Strain out bones, keep the broth.
In another pan, heat oil to moderate heat, add green Sichuan peppercorns and dried chilies, stir-fry over low heat for about 2 minutes until fragrant, being careful not to burn. Remove half and set aside.
Bring the broth back to a boil, reduce to medium heat. Gently slide in the marinated fish fillets one by one, loosen gently with chopsticks. Cook for about 2 minutes until the fillets turn white and float. Turn off heat immediately.
Pour the fish and broth into a deep serving plate. Sprinkle with spring onion greens and the reserved peppercorns and chilies. Heat 3 tablespoons of oil in a small pan until smoking, then pour evenly over the spices to release the aroma. Serve immediately.
Tips
Adding a little water during marination makes the fish even more tender. The final hot oil pour is crucial to release the fragrance of green Sichuan peppercorns.
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