Servings |
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Ingredients
- 1 lb fish fillet cut into thin slices
- teaspoon ½salt
- 1 teaspoon Chinese rice wine
- 1 teaspoon cornstarch
- 1 cup fresh mushrooms sliced
- 1 cup Chinese celery cut into 2” lengths
- 5 tablespoons Vegetable oil separated
- 1 star anise
- 1 1 ” stick cinnamon
- 5 cloves garlic crushed
- 2 green onions white parts cut into 2” lengths, green parts chopped
- 5 slices fresh ginger about 2” rounds
- 2 tablespoons Doubanjiang spicy bean paste
- 3 cups water
- 1 teaspoon red Sichuan peppercorns
- 10 dried red chilies
- 1/2 cup fresh cilantro sprigs
- teaspoon ½toasted sesame seeds
Ingredients
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Instructions
- Marinate fish slices in salt, rice wine and cornstarch. Set aside.
- Bring a pot of water to a boil, add mushrooms and celery and blanch until done, about 1 minute. Remove with a slotted spoon and place in a large serving bowl.
- Heat 2 tablespoons of oil in a wok over medium-high heat. Add star anise and cinnamon and cook until fragrant, about 1 minute. Remove and discard star anise and cinnamon.
- Add garlic, white parts of green onions and ginger. Stir-fry until fragrant, about 30 seconds. Add spicy bean paste and stir-fry for 30 seconds, add water and bring to a boil.
- Add garlic, white parts of green onions and ginger. Stir-fry until fragrant, about 30 seconds. Add spicy bean paste and stir-fry for 30 seconds, add water and bring to a boil.
- Carefully add fish slices, cover and lower heat to medium-low. Simmer until fish just turns opaque. Pour the boiling fish mixture over vegetables in serving bowl. Sprinkle chopped green onions on top.
- Wipe the wok dry and heat remaining 3 tablespoons of oil over medium-high heat. When oil is hot, add Sichuan peppercorns and dried red chilies. Cook until oil turns red.
- Pour hot chilies and oil over fish, garnish with cilantro and sesame seeds.
Recipe Notes
- Use white-fleshed fish such as flounder.
- The fish is sliced thin to keep cooking time to a minimum, ensuring a tender, silky texture.
- The vegetables added to the bottom of this dish vary according to personal taste. Mung bean sprouts and soy bean sprouts are both popular choices.
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