Ingredients with Measurements:
- 1 lb. white fish fillets (such as tilapia or cod)
- 2 tbsp. Sichuan peppercorns
- 2 tbsp. dried chili flakes
- 2 tbsp. vegetable oil
- 1 tbsp. ginger, minced
- 1 tbsp. garlic, minced
- 1 tbsp. fermented black beans, rinsed and mashed
- 2 tbsp. soy sauce
- 2 tbsp. Shaoxing wine
- 4 cups chicken or fish stock
- 1 bunch scallions, cut into 2-inch pieces
- 1/2 cup cilantro leaves
- Salt, to taste
Special equipment needed:
- Large pot or wok
- Slotted spoon
Step-by-step instructions:
1. Rinse the fish fillets and pat them dry. Cut them into bite-sized pieces and set aside.
2. In a dry pan, toast the Sichuan peppercorns over medium heat until fragrant, about 1-2 minutes. Transfer to a mortar and pestle and crush them into a coarse powder.
3. In the same pan, heat the vegetable oil over medium heat. Add the chili flakes and stir-fry for 30 seconds until fragrant.
4. Add the minced ginger, garlic, and mashed black beans. Stir-fry for another minute until fragrant.
5. Add the crushed Sichuan peppercorns, soy sauce, and Shaoxing wine. Stir to combine.
6. Pour in the chicken or fish stock and bring to a boil.
7. Add the fish pieces and scallions. Boil for 5-7 minutes until the fish is cooked through.
8. Season with salt to taste.
9. Transfer the fish and scallions to a serving bowl. Ladle the broth over the fish.
10. Garnish with cilantro leaves.
Time:
Preparation time: 15 minutes
Cooking time: 15 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 200
Fat: 8g
Carbohydrates: 7g
Protein: 25g
Substitutions for ingredients:
- If you can't find Sichuan peppercorns, you can use black peppercorns instead.
- If you don't have Shaoxing wine, you can use dry sherry or rice wine vinegar.
- If you don't have fermented black beans, you can use regular black beans or omit them altogether.
Variations:
- You can use other types of seafood, such as shrimp or scallops, instead of fish.
- You can add vegetables such as bok choy or Napa cabbage to the broth.
Tips and tricks:
- Be careful not to overcook the fish, as it can become tough and rubbery.
- Adjust the amount of chili flakes to your desired level of spiciness.
- You can make the broth ahead of time and reheat it when ready to serve.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the fish and broth in a pot over medium heat until heated through.
Presentation ideas:
Serve the fish and broth in a large bowl or individual bowls.
Garnishes:
Garnish with cilantro leaves.
Pairings:
Serve with steamed rice and a side of stir-fried vegetables.
Suggested side dishes:
Stir-fried bok choy or Napa cabbage.
Troubleshooting advice:
- If the broth is too spicy, you can add more stock to dilute it.
- If the fish is overcooked, it can become tough and rubbery. Be sure to cook it for only 5-7 minutes.
Food safety advice:
- Make sure to cook the fish to an internal temperature of 145°F to ensure it is safe to eat.
- Use caution when handling hot liquids.
Food history:
Spicy Sichuan Boiled Fish is a popular dish from the Sichuan province of China. It is known for its bold and spicy flavors.
Flavor profiles:
Spicy, savory, and fragrant.
Serving suggestions:
Serve hot as a main course.
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Region: Chinese