Ingredients with Measurements:
- 1 lb. white fish fillets, cut into bite-sized pieces
- 1/2 cup roasted peanuts
- 4-5 dried red chili peppers, chopped
- 1 tbsp. Sichuan peppercorns
- 2 tbsp. vegetable oil
- 2 cloves garlic, minced
- 1 tbsp. ginger, minced
- 2 tbsp. soy sauce
- 1 tbsp. rice vinegar
- 1 tbsp. Shaoxing wine
- 1 tsp. sugar
- 1/2 cup water
- 2 green onions, chopped
- Salt, to taste
Special equipment needed:
- Wok or large skillet
Step-by-step instructions:
1. In a dry wok or skillet, toast the Sichuan peppercorns over medium heat until fragrant, about 1-2 minutes. Remove from heat and crush with a mortar and pestle or spice grinder.
2. In the same wok or skillet, heat the vegetable oil over high heat. Add the garlic, ginger, and chopped chili peppers and stir-fry for 30 seconds.
3. Add the fish pieces to the wok and stir-fry for 1-2 minutes until lightly browned.
4. Add the soy sauce, rice vinegar, Shaoxing wine, sugar, and water to the wok and stir to combine.
5. Bring the mixture to a boil and then reduce heat to low. Simmer for 5-7 minutes until the fish is cooked through and the sauce has thickened.
6. Add the roasted peanuts and green onions to the wok and stir to combine. Season with salt to taste.
7. Serve hot with steamed rice.
- Time:
Preparation time: 15 minutes
- Cooking time: 15 minutes
Temperature:
- Medium-high heat for toasting Sichuan peppercorns
- High heat for stir-frying fish and vegetables
- Low heat for simmering sauce
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 275
- Fat: 16g
- Protein: 23g
- Carbohydrates: 8g
- Fiber: 2g
- Sugar: 3g
- Sodium: 650mg
Substitutions for ingredients:
- Any white fish can be used in place of the suggested white fish fillets.
- Cashews or almonds can be used in place of roasted peanuts.
- Fresh chili peppers can be used in place of dried chili peppers.
Variations:
- Add sliced bell peppers or onions to the stir-fry for added flavor and texture.
- Use tofu instead of fish for a vegetarian version of the dish.
- Add a tablespoon of cornstarch to the sauce to thicken it further.
Tips and tricks:
- Be careful not to overcook the fish, as it can become tough and rubbery.
- Use a non-stick wok or skillet to prevent the fish from sticking to the bottom.
- Adjust the amount of chili peppers to your desired level of spiciness.
Storage instructions:
- Store any leftover Sichuan Fish in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the Sichuan Fish in a wok or skillet over medium heat until heated through.
Presentation ideas:
- Serve the Sichuan Fish in a large bowl with steamed rice on the side.
- Garnish with additional chopped green onions or cilantro.
Garnishes:
- Chopped green onions
- Chopped cilantro
Pairings:
- Steamed rice
- Stir-fried vegetables
Suggested side dishes:
- Steamed bok choy
- Stir-fried green beans
Troubleshooting advice:
- If the sauce is too thin, add a tablespoon of cornstarch mixed with water to thicken it.
- If the fish is sticking to the bottom of the wok or skillet, add a tablespoon of oil to prevent sticking.
Food safety advice:
- Make sure the fish is cooked through before serving to prevent foodborne illness.
Food history:
- Sichuan cuisine is known for its bold flavors and use of Sichuan peppercorns and chili peppers.
Flavor profiles:
- Spicy, savory, nutty
Serving suggestions:
- Serve hot with steamed rice and a side of stir-fried vegetables.
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Region: Chinese