Ingredients with Measurements:
- 1 lb. white fish fillets (such as tilapia or cod)
- 2 tbsp. vegetable oil
- 1 tbsp. Sichuan peppercorns
- 1 tbsp. ginger, minced
- 2 garlic cloves, minced
- 2 tbsp. fermented black beans, rinsed and mashed
- 1 tbsp. soy sauce
- 1 tbsp. rice vinegar
- 1 tbsp. sugar
- 1 tbsp. cornstarch
- 1/2 cup water
- 1 green onion, sliced
- 1 red chili pepper, sliced (optional)
Special equipment needed:
- Wok or large skillet
- Spatula
Step-by-step instructions:
1. Cut the fish fillets into bite-sized pieces and set aside.
2. Heat the vegetable oil in a wok or large skillet over medium-high heat.
3. Add the Sichuan peppercorns and stir-fry for 1 minute until fragrant.
4. Add the minced ginger and garlic and stir-fry for another minute.
5. Add the mashed black beans, soy sauce, rice vinegar, and sugar. Stir-fry for 1-2 minutes until the sauce is fragrant.
6. In a small bowl, mix the cornstarch and water until smooth.
7. Pour the cornstarch mixture into the wok and stir until the sauce thickens.
8. Add the fish pieces and stir-fry for 3-4 minutes until the fish is cooked through.
9. Garnish with sliced green onions and red chili peppers (optional).
10. Serve hot with steamed rice.
Time:
Preparation time: 15 minutes
Cooking time: 10 minutes
Temperature:
Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 200
Fat: 8g
Protein: 24g
Carbohydrates: 9g
Fiber: 1g
Sugar: 4g
Sodium: 500mg
Substitutions for ingredients:
- White fish fillets can be substituted with other types of fish such as salmon or trout.
- Vegetable oil can be substituted with peanut oil or canola oil.
- Sichuan peppercorns can be substituted with black peppercorns or red pepper flakes.
- Fermented black beans can be substituted with regular black beans or soy sauce.
Variations:
- Add vegetables such as bell peppers, onions, or bok choy to the stir-fry.
- Use chicken or tofu instead of fish.
- Make it spicier by adding more chili peppers or red pepper flakes.
Tips and tricks:
- Rinse the fermented black beans before using to remove excess salt.
- Use a non-stick wok or skillet to prevent the fish from sticking.
- Cut the fish into similar-sized pieces for even cooking.
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 Sichuan Fish with Black Bean Sauce in a large bowl with steamed rice on the side.
Garnishes:
Garnish with sliced green onions and red chili peppers (optional).
Pairings:
Serve with steamed rice and a side of stir-fried vegetables.
Suggested side dishes:
- Stir-fried bok choy
- Steamed broccoli
- Sesame noodles
Troubleshooting advice:
- If the sauce is too thick, add more water to thin it out.
- If the fish is overcooked, reduce the cooking time or lower the heat.
Food safety advice:
- Make sure the fish is cooked through before serving.
- Store leftovers in the refrigerator and consume within 3 days.
Food history:
Sichuan cuisine is known for its bold and spicy flavors. This dish combines the unique flavor of Sichuan peppercorns with fermented black beans to create a savory and aromatic sauce.
Flavor profiles:
Savory, salty, and slightly spicy.
Serving suggestions:
Serve hot with steamed rice and a side of stir-fried vegetables.
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Region: Chinese