Ingredients with Measurements:
- 1 lb. white fish fillets (such as tilapia or cod)
- 1/2 cup pickled mustard greens, chopped
- 1/2 cup pickled red peppers, chopped
- 1/4 cup soy sauce
- 2 tbsp. Sichuan peppercorns
- 2 tbsp. vegetable oil
- 1 tbsp. ginger, minced
- 1 tbsp. garlic, minced
- 1 tbsp. rice wine vinegar
- 1 tbsp. sugar
- 1/4 cup green onions, chopped
- 1/4 cup cilantro, chopped
- Salt and pepper to taste
Special equipment needed:
- Wok or large skillet
Step-by-step instructions:
1. Rinse the fish fillets and pat them dry with a paper towel. Cut them into bite-sized pieces and season with salt and pepper.
2. Heat the wok or skillet over high heat and add the vegetable oil. When the oil is hot, add the Sichuan peppercorns and stir-fry for 1-2 minutes until fragrant.
3. Add the ginger and garlic and stir-fry for another minute.
4. Add the pickled mustard greens and red peppers and stir-fry for 2-3 minutes until softened.
5. Add the soy sauce, rice wine vinegar, and sugar and stir to combine.
6. Add the fish pieces to the wok and stir-fry for 5-7 minutes until cooked through.
7. Garnish with chopped green onions and cilantro.
- Time:
Preparation time: 15 minutes
- Cooking time: 15 minutes
Temperature:
- High heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 200
- Fat: 8g
- Carbohydrates: 10g
- Protein: 22g
Substitutions for ingredients:
- Pickled mustard greens can be substituted with pickled radish or turnip.
- Pickled red peppers can be substituted with pickled jalapenos or banana peppers.
Variations:
- Add sliced mushrooms or bamboo shoots for extra flavor and texture.
- Use shrimp or scallops instead of fish for a seafood variation.
Tips and tricks:
- Be careful not to overcook the fish or it will become tough and dry.
- Adjust the amount of Sichuan peppercorns to your taste preference, as they can be quite spicy.
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 in a large bowl with steamed rice on the side.
Garnishes:
- Chopped green onions and cilantro
Pairings:
- Serve with a side of stir-fried vegetables or a simple cucumber salad.
Suggested side dishes:
- Stir-fried bok choy
- Steamed broccoli
- Sesame green beans
Troubleshooting advice:
- If the fish is sticking to the wok, add a little more oil or use a non-stick pan.
Food safety advice:
- Make sure the fish is cooked 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, tangy, savory
Serving suggestions:
- Serve family-style in a large bowl with chopsticks and spoons for sharing.
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Region: Chinese