sichuan-boiled-fish

🥘 Ingredients

• pangasius filet 400 gr // shredded
• salt ½ tsp
• ground white pepper ½ tsp
• Shao Hsing wine 2 tsp
• cornstarch 2 tsp
• vegetable oil 3 tbsp // or sunflower oil
• dried red chilies 15 // cut in half
• Sichuan peppercorns 4 tsp
• celery 400 gr // cut into thin strips
• garlic 4 cloves // minced
• ginger 2 tsp // minced
• spring onions 2 stalks // chopped
• doubanjiang red bean paste 3 tbsp
• ground chili 2 tsp
• boiling water 800 ml
• coriander 1 stalk // sliced

1. 1

   Slice the pangasius filet diagonally into 3x3 cm pieces. Marinate the pieces with salt , ground white pepper , Shao Hsing wine and cornstarch . Prepare all other ingredients. Heat vegetable oil in a wok on low heat and fry the dried red chilies and Sichuan peppercorns until fragrant (make sure they don't burn). Remove and set aside. In the same wok, heat oil on medium heat and stir-fry the celery for about 1.5 minute. Transfer to serving bowl and set aside. Heat oil in the wok on medium heat and fry the garlic , ginger and spring onions until fragrant. Add the doubanjiang red bean paste and ground chili , then add boiling water and bring to a boil. Gently place the fish slices into the wok. When cooked, pour the fish and the soup onto the celery. Top up the dish with the fried chilies and coriander . Heat up 4 tsp of oil and pour over the dish to sizzle the spices. Serve hot with steamed white rice and other dishes.