Spicy Sichuan-style Braised Fish
Spicy Sichuan-style Braised Fish is a popular dish in Chinese cuisine, originating from the Sichuan province. This dish typically features fresh fish fillets that are simmered in a flavorful broth made with Sichuan peppercorns, ginger, garlic, soy sauce, and chili bean paste. The dish is known for its mouth-numbing spiciness and complex flavors, often accompanied by sliced vegetables like bok choy or carrots. It is a hearty and satisfying meal that is perfect for those who love bold and spicy flavors.
Ingredients
- 1 whole tilapia or catfish, cleaned and sliced into thick chunks
- 2 inches ginger, sliced
- 2 scallions, chopped
- 2 tbsp Sichuan peppercorns, roasted and ground
- 5-6 dried chili peppers
- 1 tbsp vegetable oil
- 1 cup chicken stock
- 1 tbsp soy sauce
- 1 tbsp Shaoxing wine
- 1 tsp sugar
- 1 tsp cornstarch mixed with 2 tsp water
About the recipe
Cook Time: 25 minutes
Portions: 4-6 servings
Difficulty: Easy