Ingredients with Measurements:
- 1 pound of white fish fillets, cut into bite-sized pieces
- 4 cups of fish stock
- 1 tablespoon of Sichuan peppercorns
- 2 tablespoons of vegetable oil
- 2 tablespoons of minced ginger
- 2 tablespoons of minced garlic
- 1 tablespoon of fermented black beans
- 2 tablespoons of chili bean paste
- 2 tablespoons of soy sauce
- 1 tablespoon of rice vinegar
- 1 tablespoon of sugar
- 1 cup of sliced shiitake mushrooms
- 1 cup of sliced bok choy
- 1/4 cup of chopped scallions
- Salt and pepper to taste
Special equipment needed:
- Large pot or Dutch oven
- Strainer or cheesecloth
- Mortar and pestle or spice grinder
Step-by-step instructions:
1. In a dry pan, toast the Sichuan peppercorns over medium heat until fragrant. Grind them into a fine powder using a mortar and pestle or spice grinder.
2. In a large pot or Dutch oven, heat the vegetable oil over medium-high heat. Add the ginger, garlic, fermented black beans, and chili bean paste. Cook for 1-2 minutes until fragrant.
3. Add the fish stock, ground Sichuan peppercorns, soy sauce, rice vinegar, and sugar to the pot. Bring to a boil, then reduce the heat and let simmer for 10 minutes.
4. Add the sliced shiitake mushrooms and bok choy to the pot. Let simmer for another 5-7 minutes until the vegetables are tender.
5. Add the fish pieces to the pot and let cook for 3-5 minutes until they are cooked through.
6. Season with salt and pepper to taste. Serve hot, garnished with chopped scallions.
Time:
Preparation time: 15 minutes
Cooking time: 25 minutes
Temperature:
Medium-high heat for sautéing, boiling, and simmering.
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories per serving: 250
Total fat: 10g
Saturated fat: 1.5g
Cholesterol: 60mg
Sodium: 1200mg
Total carbohydrates: 14g
Dietary fiber: 3g
Sugar: 6g
Protein: 25g
Substitutions for ingredients:
- Any white fish can be used in place of the suggested white fish fillets.
- Chicken or vegetable stock can be used instead of fish stock.
- Button mushrooms can be used instead of shiitake mushrooms.
- Spinach or kale can be used instead of bok choy.
Variations:
- Add diced tofu or shrimp to the soup for extra protein.
- Use different types of vegetables, such as carrots or bell peppers.
- Add a tablespoon of peanut butter for a creamier texture.
- Use different types of fish, such as salmon or cod.
Tips and tricks:
- Toasting the Sichuan peppercorns before grinding them will enhance their flavor.
- Use a strainer or cheesecloth to remove any solids from the soup before serving.
- Adjust the amount of chili bean paste to your desired level of spiciness.
- Serve with steamed rice or noodles for a more filling meal.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup in a pot over medium heat until heated through.
Presentation ideas:
Serve the soup in individual bowls, garnished with chopped scallions.
Garnishes:
Chopped scallions, cilantro, or sliced red chili peppers.
Pairings:
Steamed rice or noodles.
Suggested side dishes:
Steamed bok choy or stir-fried green beans.
Troubleshooting advice:
- If the soup is too spicy, add more sugar or rice vinegar to balance out the flavors.
- If the soup is too salty, add more water or unsalted stock to dilute it.
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, and this fish soup is no exception. It originated in the Sichuan province of China, where it is a popular dish.
Flavor profiles:
Spicy, savory, umami.
Serving suggestions:
Serve hot as a main dish for lunch or dinner.
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Region: Chinese