Sichuan pepper fish (basa fish version)

Method

1. 01

   Step 1

   Main ingredients.

   

2. 02

   Step 2

   Slice the fish fillets thinly on a diagonal and place them in a seasoning bowl.

   

3. 03

   Step 3

   Add salt, white pepper powder, cooking wine, and sweet potato starch.

   

4. 04

   Step 4

   Mix well and marinate for 30 minutes.

   

5. 05

   Step 5

   Slice the ginger, chop the scallions, and mince half of the garlic.

   

6. 06

   Step 6

   Cut the bird's eye chili, red bell pepper, and green onion into rings.

   

7. 07

   Step 7

   Put oil in the pan.

   

8. 08

   Step 8

   Heat the oil 5 high heat, then add ginger slices, scallion rings, and garlic slices and sauté until fragrant.

   

9. 09

   Step 9

   Add the stock.

   

10. 10

    Step 10

    After bringing the water to a boil, turn off the heat and gently stir in the fish slices until they are separated.

    

11. 11

    Step 11

    After bringing it to a boil again, add oyster sauce and light soy sauce.

    

12. 12

    Step 12

    Add green and red chili peppers.

    

13. 13

    Step 13

    Boil for about 20 seconds.

    

14. 14

    Step 14

    Pour the soup and water into a serving bowl, and sprinkle with minced garlic and chopped green onions.

    

15. 15

    Step 15

    Wash the pot, heat it and add oil. When the oil is about 3 % hot, turn the heat to medium-low.

    

16. 16

    Step 16

    Add fresh Sichuan peppercorns and simmer over low heat to release their aroma. (Reserve a little for garnish later.)

    

17. 17

    Step 17

    Continue cooking until the Sichuan peppercorns dry out, turn dark green, and release a rich, aromatic flavor.

    

18. 18

    Step 18

    Pour hot oil into the basin.

    

19. 19

    Step 19

    Garnish with the reserved fresh Sichuan peppercorns, and remember to cook extra rice.