Chongqing-style Spicy and Sour Fish
Chongqing-style Spicy and Sour Fish is a dish originating from the Sichuan province of China, characterized by its bold and spicy flavors. The dish usually features tender fish fillets cooked in a light broth with chili peppers, Sichuan peppercorns, garlic, ginger, and other seasonings. The dish is topped with pickled vegetables, scallions, and coriander for a tangy and refreshing taste. The combination of spicy and sour flavors makes it a popular dish among locals and tourists alike.
Ingredients
- 600g fish fillets, cut into bite-size pieces
- 2 tbsp Sichuan peppercorns
- 4-6 dried chillies
- 3 cloves garlic, chopped
- 1 small piece ginger, chopped
- 2 green onions, chopped
- 1/4 cup vegetable oil
- 2 tbsp doubanjiang (spicy bean paste)
- 1 tbsp Chinese black vinegar
- 1 tbsp soy sauce
- 1/2 tsp sugar
- 1/2 tsp salt
- 1/2 cup water
- 1 tbsp cornstarch slurry (1 tbsp cornstarch mixed with 1 tbsp water)
About the recipe
Cook Time: 20-25 minutes
Portions: 4-6 servings
Difficulty: Medium