Green Sichuan Peppercorn Fish
Tender fish fillets bathed in the refreshing aroma and mild numbing sensation of green Sichuan peppercorns, complemented by the heat of dried chilies. Golden broth, aromatic and addictive — a classic Sichuan dish that's hard to resist.
Ingredients
13 items- Grass carp (or basa fish) 1 (about 800g)
- Green Sichuan peppercorns 30g
- Dried chili peppers 20g
- Ginger 1 piece
- Garlic 5 cloves
- Green garlic (or scallion) to taste
- Egg white 1
- Cooking wine 1 tbsp
- Salt to taste
- White pepper powder a pinch
- Cornstarch 2 tbsp
- Cooking oil as needed
- Broth or water 500ml
Nutrition
Steps （8 steps）
Clean the fish, fillet it into slices and chop the bones. Rinse the slices in water until white, then drain. Add egg white, cooking wine, salt, white pepper, and cornstarch. Mix well and marinate for 15 minutes.
Rinse green Sichuan peppercorns, chop half of them; cut dried chilies into sections; slice ginger and garlic; cut green garlic into sections. Set aside.
Heat about 3 tbsp oil in a wok over medium heat. Add ginger, garlic, chopped peppercorns, and dried chili sections. Stir-fry until fragrant, about 1 minute.
Add fish bones and fry until lightly browned on both sides. Pour in broth or water, bring to a boil over high heat, skim off foam. Reduce to medium heat and cook for 5 minutes until the broth turns milky white.
Season with salt and 1 tbsp light soy sauce. Remove the bones and solids, leaving the broth.
Reduce heat to low; gently slide in fish slices one by one. After all added, turn heat to medium and cook until slices turn white and float, about 1-2 minutes. Immediately turn off heat.
Pour the fish and broth into a bowl. Sprinkle with remaining fresh green Sichuan peppercorns and green garlic sections. Heat 3 tbsp oil in a separate pan until smoking, then pour over the peppercorns and garlic to release aroma.
Serve immediately.
Tips
Adding egg white and cornstarch when marinating fish keeps it silky. The final hot oil pour is essential to release the fragrance of green Sichuan peppercorns. Do not overcook the fish slices, or they will become tough.
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