Fish Slices with Green Sichuan Peppercorns
椒麻鱼片
Thin fish slices are briefly poached, then quickly tossed with green Sichuan peppercorns, chiles and a thickened soy sauce.
Published
Ingredients
Quantities are included where specified in the original recipe.
- snakehead or grass carp fillet
- a littlesalt
- pepper
- 1 spoonfulcooking wine
- 1 spoonfulstarch for marinade
- 2 spoonfulslight soy sauce
- 1 spoonfuloyster sauce
- a littledark soy sauce
- a littlesugar
- a littlechicken bouillon
- Sichuan peppercorn oil
- 1 spoonfulstarch for sauce
- a littlewater
- garlic
- green Sichuan peppercorns
- green and red chiles
- cooking oil
Spoonfuls retain the Chinese recipe measures 勺/匙. Small and large spoonfuls retain 小勺 and 大勺; their volume is unspecified and is not converted to teaspoons or tablespoons.
Ingredient Notes
- The source warns that extended stir-frying can break the fish slices.
Step-by-Step Instructions
- 01
Thinly slice the fish and mix with salt, pepper, cooking wine and marinade starch. Marinate for 5 minutes.
- 02
Briefly cook the slices in boiling water and lift them out as they change color, as directed by the source; they will finish cooking in the pan.
- 03
Mix soy sauces, oyster sauce, sugar, chicken bouillon, peppercorn oil, sauce starch and water.
- 04
Fry garlic and green peppercorns in oil, then add green and red chiles.
- 05
Add fish and sauce and toss quickly over high heat until the fish is cooked through and coated, avoiding prolonged stirring that breaks the slices.
Illustrated Cooking Guide
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Cooking Method
Fish Slices with Green Sichuan Peppercorns
Thin fish slices are briefly poached, then quickly tossed with green Sichuan peppercorns, chiles and a thickened soy sauce.
Ingredients
- snakehead or grass carp fillet
- a littlesalt
- pepper
- 1 spoonfulcooking wine
- 1 spoonfulstarch for marinade
- 2 spoonfulslight soy sauce
- 1 spoonfuloyster sauce
- a littledark soy sauce
- a littlesugar
- a littlechicken bouillon
- Sichuan peppercorn oil
- 1 spoonfulstarch for sauce
- a littlewater
- garlic
- green Sichuan peppercorns
- green and red chiles
- cooking oil
Spoonfuls retain the Chinese recipe measures 勺/匙. Small and large spoonfuls retain 小勺 and 大勺; their volume is unspecified and is not converted to teaspoons or tablespoons.
Method
- 01
Thinly slice the fish and mix with salt, pepper, cooking wine and marinade starch. Marinate for 5 minutes.
- 02
Briefly cook the slices in boiling water and lift them out as they change color, as directed by the source; they will finish cooking in the pan.
- 03
Mix soy sauces, oyster sauce, sugar, chicken bouillon, peppercorn oil, sauce starch and water.
- 04
Fry garlic and green peppercorns in oil, then add green and red chiles.
- 05
Add fish and sauce and toss quickly over high heat until the fish is cooked through and coated, avoiding prolonged stirring that breaks the slices.
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