Ingredients with Measurements:
- 1 lb firm white fish fillets (such as cod or halibut)
- 1/2 cup vegetable oil
- 1/4 cup Sichuan peppercorns
- 1/4 cup dried chili flakes
- 1/4 cup soy sauce
- 1/4 cup rice vinegar
- 2 tbsp sugar
- 1 tbsp ginger, minced
- 4 cloves garlic, minced
- 2 green onions, sliced
- 1/4 cup cilantro, chopped
- Salt and pepper to taste
Special equipment needed:
- Large skillet or wok with lid
Step-by-step instructions:
1. Rinse the fish fillets and pat dry with paper towels. Cut into bite-sized pieces and season with salt and pepper.
2. In a large skillet or wok, heat the vegetable oil over medium-high heat. Add the Sichuan peppercorns and chili flakes and stir-fry for 1-2 minutes until fragrant.
3. Add the ginger and garlic and stir-fry for another minute.
4. Add the soy sauce, rice vinegar, and sugar and stir until the sugar dissolves.
5. Add the fish pieces to the skillet and stir gently to coat with the sauce.
6. Cover the skillet with a lid and reduce the heat to low. Simmer for 10-15 minutes until the fish is cooked through and tender.
7. Remove the lid and stir in the green onions and cilantro. Serve hot.
Time:
Preparation time: 15 minutes
Cooking time: 15 minutes
Temperature:
Medium-high heat for stir-frying, low heat for simmering
Serving size:
4 servings
Nutritional information:
Calories per serving: 350
Fat: 25g
Carbohydrates: 10g
Protein: 20g
Sodium: 800mg
Substitutions for ingredients:
- You can use any firm white fish fillets for this recipe, such as tilapia or sea bass.
- If you don't have Sichuan peppercorns, you can use regular black peppercorns instead.
- If you don't have dried chili flakes, you can use fresh chili peppers or chili paste.
- You can use honey or brown sugar instead of white sugar.
- You can use scallions instead of green onions.
Variations:
- You can add vegetables such as bell peppers, carrots, or bok choy to the skillet.
- You can use chicken or beef instead of fish.
- You can add peanuts or cashews for extra crunch.
Tips and tricks:
- Be careful not to burn the Sichuan peppercorns and chili flakes, as they can become bitter.
- Use a slotted spoon to remove the fish pieces from the skillet to avoid breaking them.
- You can adjust the amount of chili flakes to your desired level of spiciness.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve the Braised Fish in Hot Chili Oil in a large bowl or on a platter, garnished with extra cilantro and green onions.
Garnishes:
Cilantro, green onions, chopped peanuts or cashews
Pairings:
Steamed rice, stir-fried vegetables, cold beer
Suggested side dishes:
Steamed rice, stir-fried bok choy, cucumber salad
Troubleshooting advice:
- If the sauce is too thin, you can thicken it by mixing 1 tbsp cornstarch with 2 tbsp water and adding it to the skillet.
- If the fish is overcooked, reduce the cooking time or lower the heat.
Food safety advice:
- Make sure the fish is cooked to an internal temperature of 145°F to ensure it is safe to eat.
- Wash your hands and all utensils thoroughly before and after handling raw fish.
Food history:
Braised Fish in Hot Chili Oil is a classic Sichuan dish that originated in China. It is known for its bold and spicy flavor.
Flavor profiles:
Spicy, savory, slightly sweet
Serving suggestions:
Serve the Braised Fish in Hot Chili Oil as a main dish with steamed rice and stir-fried vegetables.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Chinese