Sichuan-style Spicy Fish Stew
Sichuan-style Spicy Fish Stew is a flavorful and numbing dish originating from the Sichuan province of China. It is a spicy and sour stew made with fish, vegetables, and a variety of spices and seasonings such as Sichuan peppercorns, chili peppers, garlic, ginger, and soy sauce. The dish is known for its unique spicy and numbing sensation, called "ma la" in Mandarin, which is achieved by the use of Sichuan peppercorns. This stew is typically served with rice and is a popular dish in both Chinese restaurants and households.
Ingredients
- 1 lb fish fillets, cut into small pieces
- 1 tbsp Sichuan peppercorns
- 2 tbsp vegetable oil
- 4 cloves garlic, minced
- 2-inch piece ginger, sliced
- 5 dried red chilies
- 1 tbsp doubanjiang
- 2 green onions, chopped
- 2 tbsp soy sauce
- 1 tbsp Shaoxing wine
- 1 tbsp sugar
- 3 cups water
- Salt to taste
About the recipe
Cook Time: 20 minutes
Portions: 4 servings
Difficulty: Medium