Ingredients with Measurements:
- 1 lb. white fish fillet (such as tilapia or cod)
- 1 tbsp. Sichuan peppercorns
- 1 tbsp. vegetable oil
- 1 tbsp. ginger, minced
- 2 garlic cloves, minced
- 2 tbsp. pickled mustard greens, chopped
- 1 tbsp. soy sauce
- 1 tbsp. Shaoxing wine
- 1 tsp. sugar
- 1/2 cup water
- 1 green onion, chopped
- 1 tsp. sesame oil
Special equipment needed:
- Wok or large skillet
Step-by-step instructions:
1. Rinse the fish fillet and pat dry with paper towels. Cut into bite-sized pieces and set aside.
2. In a dry wok or skillet, toast the Sichuan peppercorns over medium heat until fragrant, about 1-2 minutes. Remove from the wok and crush with a mortar and pestle or spice grinder.
3. Heat the vegetable oil in the wok over high heat. Add the ginger and garlic and stir-fry for 30 seconds.
4. Add the pickled mustard greens and stir-fry for another 30 seconds.
5. Add the fish pieces and stir-fry for 1-2 minutes until lightly browned.
6. Add the soy sauce, Shaoxing wine, sugar, and water. Bring to a boil and then reduce the heat to low.
7. Simmer for 5-7 minutes until the fish is cooked through and the sauce has thickened.
8. Stir in the green onion and sesame oil. Serve hot.
- Time:
Preparation time: 15 minutes
- Cooking time: 10 minutes
Temperature:
- Medium-high heat for toasting Sichuan peppercorns
- High heat for stir-frying fish and aromatics
- Low heat for simmering sauce
Serving size:
- 2-3 servings
Nutritional information:
- Calories: 250
- Fat: 12g
- Carbohydrates: 6g
- Protein: 28g
- Sodium: 600mg
Substitutions for ingredients:
- White fish fillet can be substituted with other types of fish such as salmon or catfish.
- Sichuan peppercorns can be substituted with black peppercorns or red pepper flakes.
- Pickled mustard greens can be substituted with other pickled vegetables such as radish or cucumber.
Variations:
- Add diced bell peppers or carrots for extra crunch and color.
- Use chicken or tofu instead of fish for a vegetarian option.
- Add more spice with chili oil or fresh chili peppers.
Tips and tricks:
- Patting the fish dry before cooking helps it brown better.
- Crush the Sichuan peppercorns before adding them to the wok to release their flavor.
- Use a non-stick wok or skillet to prevent the fish from sticking.
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 stove over low heat until heated through.
Presentation ideas:
- Serve in a bowl with steamed rice and garnish with chopped cilantro or green onion.
Garnishes:
- Chopped cilantro or green onion
Pairings:
- Steamed rice
- Stir-fried vegetables
Suggested side dishes:
- Stir-fried bok choy
- Steamed broccoli
Troubleshooting advice:
- If the sauce is too thin, add a cornstarch slurry (1 tbsp. cornstarch mixed with 1 tbsp. water) to thicken it.
Food safety advice:
- Make sure the fish is cooked through before serving.
Food history:
- Sichuan cuisine is known for its bold and spicy flavors, and this dish is no exception. Pickled mustard greens are a common ingredient in Sichuan cooking, adding a tangy and slightly bitter flavor to the dish.
Flavor profiles:
- Spicy, tangy, savory
Serving suggestions:
- Serve hot with steamed rice and a side of stir-fried vegetables.
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Region: Chinese