250g/ 9oz skinlessboneless fish fillet (see note 1)
1pinchsalt
1pinchwhite pepper
1teaspoonShaoxing rice wine
1teaspooncornstarch
Group 2:
0.5teaspooncooking oil
10-15dried chilli
2teaspoonsSichuan peppersee note 2
Group 3:
1teaspooncooking oil
250gcelerycut into thin strips (or bean sprouts)
Group 4:
2tablespoonscooking oil
2clovesgarlicminced
1teaspoongingerminced
1stalk spring onionchopped
1.5tablespoonsSichuan chilli bean pastesee note 3
1teaspoonchilli powder
400mlhot wateror chicken stock
Group 5:
cilantrochopped
2tablespoonscooking oil
Instructions
Marinate the fish (Ingredients group 1): Slice the fish fillet diagonally. Marinate with salt, white pepper, rice wine & corn starch.
Fry the spicy topping (Ingredients group 2): In a wok (or a deep frying pan), fry dried chilli and Sichuan pepper in oil over a low heat until fragrant (do not burn them). Chop coarsely when cooled. Set aside.
Cook the vegetable (Ingredients group 3): In the same wok, heat up oil over a medium heat, stir in celery. Cook for 1.5 minutes or so (30 seconds if using bean sprouts instead). Transfer to a serving bowl. Set aside.
Poach the fish (Ingredients group 4): Heat up oil in the wok, fry garlic, ginger and spring onion. Add Sichuan chilli bean paste and chilli powder. Pour in water (or chicken stock). Bring it to a boil then gently place the fish slices into the wok. When cooked, pour the fish and the soup onto the vegetable.
Garnish the dish (Ingredients group 5): Garnish with fried spicy topping and coriander. Heat up oil then pour over to sizzle the spices. Serve immediately with plain rice.
Notes
From: Wei @ Red House Spice 1. You can use catfish, cod, sea bass, pangasius, etc.2. There are two different types of Sichuan pepper in this dish: the regular Sichuan pepper and green Sichuan pepper. The latter delivers a very strong numbing sensation to your mouth. If not available, you may use the regular one.3. Different brands of Sichuan chilli bean paste (aka spicy Doubanjiang) may vary in saltiness, hotness and texture. Adjust the volume accordingly. Best to use Pixian Douban, a well-known variety, which needs to be coarsely chopped prior to cooking.