Ingredients with Measurements:
- 1 lb. white fish fillets (such as tilapia or cod)
- 1 tbsp. cornstarch
- 2 tbsp. vegetable oil
- 1 tbsp. Sichuan peppercorns
- 4 garlic cloves, minced
- 1 tbsp. ginger, minced
- 2 tbsp. soy sauce
- 2 tbsp. rice vinegar
- 1 tbsp. sugar
- 1 tbsp. chili bean paste
- 1/4 cup chicken broth
- 2 green onions, sliced
- 1 tbsp. sesame oil
- Salt and pepper to taste
Special Equipment Needed:
- Wok or large skillet
- Wooden spoon or spatula
Step-by-Step Instructions:
1. Cut the fish fillets into bite-sized pieces and season with salt and pepper. Coat with cornstarch and set aside.
2. Heat the vegetable oil in a wok or large skillet over medium-high heat. Add the Sichuan peppercorns and stir-fry for 1-2 minutes until fragrant.
3. Add the minced garlic and ginger and stir-fry for another minute.
4. Add the soy sauce, rice vinegar, sugar, and chili bean paste. Stir to combine.
5. Add the chicken broth and bring to a simmer.
6. Add the fish pieces to the wok and cook for 3-4 minutes until cooked through.
7. Add the sliced green onions and sesame oil. Stir to combine.
8. Serve hot with rice.
- Time:
Preparation time: 15 minutes
- Cooking time: 10 minutes
Temperature:
- Medium-high heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 240
- Fat: 12g
- Carbohydrates: 9g
- Protein: 24g
Substitutions for ingredients:
- Instead of white fish fillets, you can use shrimp or chicken.
- Instead of Sichuan peppercorns, you can use black peppercorns.
- Instead of chili bean paste, you can use Sriracha or red pepper flakes.
Variations:
- Add vegetables such as bell peppers, onions, or broccoli to the stir-fry.
- Use different types of fish or seafood.
- Make the dish spicier by adding more chili bean paste or red pepper flakes.
Tips and Tricks:
- Make sure to coat the fish with cornstarch to help it stay crispy.
- Use a non-stick wok or skillet to prevent sticking.
- Adjust the amount of chili bean paste to your desired level of spiciness.
Storage Instructions:
- Store leftovers 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 garlic sauce in a large bowl or on a platter.
- Garnish with sliced green onions or sesame seeds.
Pairings:
- Serve with steamed rice or noodles.
Suggested Side Dishes:
- Steamed vegetables such as bok choy or broccoli.
Troubleshooting Advice:
- If the sauce is too thick, add more chicken broth to thin it out.
- If the fish is sticking to the wok or skillet, add more oil.
Food Safety Advice:
- Make sure to cook the fish to an internal temperature of 145°F to ensure it is safe to eat.
Food History:
- Sichuan cuisine is known for its bold and spicy flavors, and this dish is a classic example of that.
Flavor Profiles:
- Spicy, savory, and slightly sweet.
Serving Suggestions:
- Serve as a main dish for dinner.
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Region: Chinese