Chinese Fish with Sichuan Pepper and Chili

Chinese Fish with Sichuan Pepper and Chili

Recipe only

This Chinese fish with Sichuan pepper and chili is quick to prepare and cook. the simple method of poaching the fish in the pan with the spicy flavors of Sichuan pepper and chili make this a great, healthy fish dish. Make sure to select a flavorsome, boneless, firm fish fillet. 

INGREDIENTS

350 g firm white fish fillets

2 teaspoons Sichuan pepper

2 tablespoons oil

2 fresh garlic cloves, minced

2 dried, long red chilies

1 1/2 tablespoons Asian chili bean paste

1 1/2 tablespoons Chinese black vinegar

6 baby bok choy, kept whole

8 fresh snow peas, trimmed

1 carrot, peeled and Julienne

2 teaspoons black sesame seeds for garnish.

METHOD

1. The first step is to dry fry the Sichuan pepper corns in a pan until aromatic, over medium high heat. Once done, take off the heat and let cool. Once cool, grind them in a pestle and mortar, or in a electric grinder. Set aside.

2. Soak the dried red chilies in hot water for 20 minutes. Drain and pat dry.

3. In a pan over medium-high heat, add the oil and when hot add the garlic and chopped chili, cook until the garlic turns a golden brown color. Now add the Asian chili paste and cook for 30 seconds. Now add the black vinegar, half of the ground roasted Sichuan pepper, 500 ml of water and salt to taste. Bring the liquid to a boil, cover and boil for about 7 minutes. Add the carrots fist and keep simmering the broth, then add the bok choy, keep simmering until the vegetable are almost cooked . Drain the broth, reserve the liquid. Place the vegetables in a pan with the snow peas. Place the fish on top, add some of the broth, cover and poach the fish until perfect.

4. In a serving bowl add the vegetables, then place the fish on top, add some of the broth. Sprinkle with the reserved Sichuan pepper and sesame seeds.