Ingredients with Measurements:
- 1 lb. white fish fillet (tilapia or cod)
- 2 tbsp. Sichuan peppercorns
- 1 tbsp. chili flakes
- 2 tbsp. soy sauce
- 1 tbsp. rice vinegar
- 1 tbsp. sugar
- 2 tbsp. cornstarch
- 2 tbsp. vegetable oil
- 2 cloves garlic, minced
- 1-inch ginger, grated
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 cup chicken broth
- 2 green onions, sliced
- Salt and pepper to taste
Special equipment needed:
- Wok or large skillet
- Kitchen thermometer
Step-by-step instructions:
1. Rinse the fish fillet and pat dry with paper towels. Cut into bite-sized pieces and season with salt and pepper. Set aside.
2. In a dry wok or skillet, toast the Sichuan peppercorns and chili flakes over medium heat until fragrant, about 1-2 minutes. Remove from heat and grind in a mortar and pestle or spice grinder.
3. In a small bowl, whisk together soy sauce, rice vinegar, sugar, and cornstarch until smooth. Set aside.
4. Heat the vegetable oil in the wok or skillet over high heat. Add garlic and ginger and stir-fry for 30 seconds.
5. Add the bell peppers and stir-fry for 1-2 minutes until slightly softened.
6. Add the ground Sichuan peppercorn and chili flakes and stir-fry for 30 seconds.
7. Add the chicken broth and bring to a boil.
8. Add the fish fillet and cook for 3-4 minutes or until the fish is cooked through and the sauce has thickened.
9. Stir in the green onions and cook for another minute.
10. Serve hot with steamed rice.
- Time:
Preparation time: 15 minutes
- Cooking time: 10 minutes
Temperature:
- Medium-high heat for toasting spices
- High heat for stir-frying
Serving size:
- 4 servings
Nutritional information:
- Calories: 220
- Fat: 8g
- Carbohydrates: 12g
- Protein: 25g
Substitutions for ingredients:
- Sichuan peppercorns can be substituted with black peppercorns or red pepper flakes.
- Tilapia or cod can be substituted with any white fish.
- Chicken broth can be substituted with vegetable broth or water.
Variations:
- Add sliced mushrooms or bamboo shoots for extra texture.
- Use shrimp or scallops instead of fish.
- Add more chili flakes for a spicier dish.
Tips and tricks:
- Pat the fish dry before seasoning to prevent excess moisture.
- Use a kitchen thermometer to ensure the fish is cooked to an internal temperature of 145°F.
- Stir-fry the fish gently to prevent it from falling apart.
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.
- Garnish with sliced green onions and sesame seeds.
Garnishes:
- Sliced green onions
- Sesame seeds
Pairings:
- Steamed rice
- Stir-fried vegetables
Suggested side dishes:
- Stir-fried bok choy
- Garlic green beans
Troubleshooting advice:
- If the sauce is too thick, add more chicken broth or water to thin it out.
- If the fish is overcooked, reduce the cooking time or lower the heat.
Food safety advice:
- Use a kitchen thermometer to ensure the fish is cooked to an internal temperature of 145°F.
- Wash hands and surfaces thoroughly before and after handling raw fish.
Food history:
- Sichuan cuisine is known for its bold and spicy flavors, often incorporating Sichuan peppercorns and chili peppers.
Flavor profiles:
- Spicy, savory, slightly sweet
Serving suggestions:
- Serve hot with steamed rice and stir-fried vegetables.
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Region: Chinese