inthekitchen
Fish Slices in Sichuan
Hot Chile Broth
Dried chiles and Sichuan wild
pepper are used to flavour this
dish, but can be removed before
eating.
INGREDIENTS:
1 lb pickerel fillet
1/2 tsp salt and pepper
2 tsp potato starch
1 egg white
2 tsp yellow rice wine
2 tsp + 3 Tbsp vegetable oil
1/2 lb soybean sprouts
½ tsp garlic, minced
½ tsp ginger, sliced
2 tsp Sichuan chile and bean paste
2 tsp chili sauce
1 tsp wild pepper
2 tsp dry whole chile peppers
2 cups fish or chicken broth
1 tsp soy sauce
2 stalks green onion, cut into 1 ½
inch pieces
METHOD:
1. Cut fillets into 1/2 cm slices and
combine with salt, pepper, egg
white, potato starch, and wine. Add
2 tsp vegetable oil to the fish slices,
mix gently, and refrigerate 1 hour.
2. Boil salted water. Submerge the
bean sprouts, cooking until the water
returns to a boil. Place bean sprouts
in a serving bowl.
3. Heat 3 Tbsp oil in a wok or
saucepan. Add minced garlic, ginger
slices, chile paste, chile sauce, wild
pepper, and dry whole chile peppers.
Stir for 30 seconds, until fragrant.
Add cooking wine and broth. Bring
to a boil.
4. Add soy sauce and salt, to taste,
then add fish slices. Cook fish for
10 seconds, add green onion, and
immediately pour mixture into the
bowl with the bean sprouts. The heat
from the broth will continue to cook
the fish.
Yield 4 servings
16
ciao! / feb/mar / two thousand sixteen