Fish/Sichuan Boiled Fish

A: 1 large fillet whitefish, sliced into small chunks
1/2t salt and pepper
1t rice wine
1t corn starch
B: 1t canola oil
12 dried red chile, small Asian variety
2t Sichuan peppercorns
C: 1t canola oil
2 stalks bok choy, chopped
D: 2T canola oil
2c garlic, minced
3/4" ginger, minced
1 green onion, sliced thinly
2T Sichuan chili bean paste
1t chili powder
E: 2C chicken stock
F: 1 stalk cilantro, chopped
1. Combine (A) in bowl and marinate.
2. Stir-fry (B) in wok until browning, remove and chop coarsely (can add/substitute chile oil if desired).
3. Stir-fry (C) in wok just until crisp-tender, remove to serving bowl.
4. Stir-fry (D) in wok over high heat, pour in (E) and bring to boil.
5. Place fish chunks from (A) in liquid, cook through. Top with reserved peppers (or top with more chili oil) and (F), and serve.

Servings: 1

More options: Recipe Card, Ingredient list suitable for import to MyFitnessPal.

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