Ingredients with Measurements:
- 1 lb. white fish fillets (such as tilapia or cod)
- 1 cup vegetable oil
- 1/4 cup Sichuan peppercorns
- 1/4 cup dried red chili peppers
- 1/4 cup soy sauce
- 1/4 cup rice vinegar
- 1/4 cup sugar
- 1/4 cup green onions, chopped
- 1/4 cup cilantro, chopped
- 1 tbsp. ginger, minced
- 1 tbsp. garlic, minced
- 1 tsp. salt
- 4 cups water
Special equipment needed:
- Large pot
- Slotted spoon
- Strainer
- Serving dish
Step-by-step instructions:
1. Rinse the fish fillets and pat dry with paper towels.
2. In a large pot, add water and salt and bring to a boil.
3. Add the fish fillets to the pot and cook for 5-7 minutes, or until fully cooked.
4. Using a slotted spoon, remove the fish from the pot and place on a serving dish.
5. In a separate pan, heat the vegetable oil over medium heat.
6. Add the Sichuan peppercorns and dried red chili peppers and cook for 2-3 minutes, or until fragrant.
7. Remove the pan from heat and strain the oil into a bowl.
8. In a separate bowl, mix together soy sauce, rice vinegar, sugar, ginger, and garlic.
9. Pour the soy sauce mixture over the fish fillets.
10. Pour the chili oil over the fish fillets.
11. Garnish with chopped green onions and cilantro.
Time:
Preparation time: 10 minutes
Cooking time: 10 minutes
Temperature:
Boiling water for fish: 212°F (100°C)
Serving size:
4 servings
Nutritional information:
Calories per serving: 450
Fat: 35g
Protein: 20g
Carbohydrates: 15g
Fiber: 2g
Sugar: 12g
Sodium: 900mg
Substitutions for ingredients:
- White fish fillets can be substituted with any other type of fish.
- Sichuan peppercorns can be substituted with black peppercorns.
- Dried red chili peppers can be substituted with chili flakes.
Variations:
- Add vegetables such as bok choy or broccoli to the boiling water for a complete meal.
- Use chicken or beef instead of fish.
- Add peanuts or sesame seeds for extra crunch.
Tips and tricks:
- Be careful when handling the chili oil as it can be very spicy.
- Adjust the amount of chili oil to your desired level of spiciness.
- Use a strainer to remove any impurities from the chili oil.
Storage instructions:
Store any leftover fish and chili oil separately in airtight containers in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the fish in the microwave or on the stovetop. Reheat the chili oil in a pan over low heat.
Presentation ideas:
Serve the fish on a bed of rice or noodles.
Garnishes:
Garnish with chopped green onions and cilantro.
Pairings:
Pair with a cold beer or a glass of white wine.
Suggested side dishes:
Serve with steamed rice and stir-fried vegetables.
Troubleshooting advice:
If the chili oil is too spicy, add more soy sauce or sugar to balance the flavors.
Food safety advice:
Make sure the fish is fully cooked before serving.
Food history:
Boiled fish in chili oil is a popular dish in Sichuan cuisine, known for its bold and spicy flavors.
Flavor profiles:
Spicy, savory, and slightly sweet.
Serving suggestions:
Serve as a main dish for lunch or dinner.
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