Sichuan Boiled Fish with Green Peppercorns
Sichuan Boiled Fish with Green Peppercorns" is a highly popular Sichuan cuisine. This dish is renowned for its unique numbing spicy taste and layered flavors, combining delicious fish, spicy seasoning, and aromatic green peppercorns, making every bite a surprise.
Not only does it cater to those who crave spiciness, but it is also a nutritious dish suitable for various gatherings and everyday family meals.
INGREDIENTS
- 1 whole crucian carp (approximately 3 pounds)
DIRECTIONS
Slice one crucian carp into thin fillets, separating the head, tail, and large bones. Marinate the fish with the fish seasoning, no need to add anything else.
Prepare your favorite vegetables.
Prepare the seasonings for the frying pan.
Heat some oil in the pan, fry the fish head, tail, and large bones until golden brown on both sides. Remove and set aside.
Without washing the pan, add the fermented bean paste and stir-fry until fragrant. Then add all the ingredients for stir-frying.
Finally, stir-fry the soup seasoning until fragrant, add hot water and bring to a boil, then add the fish head, tail, and large bones to simmer the soup.
Meanwhile, blanch the vegetables until cooked, and place them in the bottom of the pot or serving bowl.
Remove the cooked fish head, tail, and large bones. Blanch the fish fillets for 1 minute until the flesh turns white, then remove to prevent breaking.
Place the fish fillets on top, pour in the fish soup, sprinkle with cilantro and Sichuan peppercorns, and drizzle with hot Sichuan peppercorn oil.
Serve hot. The soup should have a bright red color, with a numbing sensation from the Sichuan peppercorns, perfect for pairing with rice! Don't forget to cook some rice beforehand.