Here’s another popular Sichuan dish, Spicy Fish Fillet. It has so many flavors with the saltiness of the spicy bean paste and the sweetness of cinnamon and aniseed. I used lettuce which was available in my refrigerator. Typically napa cabbage and soy bean sprouts are used, although they need cooking separately. This dish in the restaurants is often loaded with oil. I made it much lighter without losing the unique flavors of the dish. The spiciness can be adjusted by increasing or reducing the amount of chili pepper and chili powder. Enjoy!
Sichuan Spicy Fish Fillet
2 Basa fillets (or tilapia), about 1 pound, cut into thin slices
2 lettuce leaves, broke into pieces
1 tablespoon corn starch
1/2 teaspoon salt
1/4 teaspoon white pepper powder
1 teaspoon Chinese cooking wine
4 tablespoon canola oil
8 dried chili pepper
1 teaspoon Sichuan pepper corn
4 gloves garlic, minced
1 tablespoon minces ginger
2 scallions, chopped
1 tablespoon spicy bean paste
1 teaspoon chili powder
1 teaspoon sugar
1/2 cinnamon stick
1 star aniseed
1 cup chicken stock
1 cup water
1. Season and marinate fish with corn starch, salt, white pepper powder and cooking wine for 15 to 20 minutes.
2. Heat up oil to medium heat. Sauté chili pepper and Sichuan pepper for about 1 to 2 minutes till color changes. Take out and set aside.
3. Add garlic, ginger, white parts of scallions, spicy bean paste, chili powder, sugar, cinnamon stick and aniseed into the pan. Sauté about 1 to 2 minutes.
4. Turn the heat to high. Add chicken stock and water in. Mix well.
5. When it boils, place fish piece by piece into the pan. Let it cook about 3 to 4 minutes. Occasionally move around gently.
6. Scoop out fish onto lettuce leaves in a bowl. Place chili pepper and Sichuan pepper on top. Garnish with remaining scallions. Serve.
I love this! I cut down on sichuan pepper corn to about 1/4 tsp and only 1/2 aniseed, because something went wrong the first time I tried it. Here are two variations I came up with. Substitute pressed soft tofu, thinly sliced for 1/2 the fish. Also, I like to shred a romaine lettuce and pile it in when I add the fish, instead of serving the dish on lettuce. The dish comes out more like a thick soup. Thank you so much for your videos!
Great! Thanks for the feedback.
Regards,
Ling
I made this dish last night with a few tweaks to suit my tastes and it was DELICIOUS! I added one onion and one rib of celery cut into 2cm squares, and then increased the spicy bean paste by 50%. I served it with rice, and my whole family loved the underlying flavor of cinnamon and anise. Thank you for posting it. This recipe will stay on my dinner menu!
Thank you for the kind feedback. Happy holidays!
Regards,
Ling
Chef Ken,
Thank you so much for visiting my site and for all the encouragement. This is how I cook everyday and I love to share with as many people as possible. I’m a big believer in moderation. If my recipes can help people to cook healthy, it will be my biggest joy.
Regards,
Ling
Thanks Jeff and good tweaks! I came from Sichuan which is famous for spicy food, but I can’t eat as spicy as before 🙂
Regards,
Ling
Great stuff!! My family and I go to a great restaurant called Petite Soo Chow. They made it the best we have ever had until I found you on you tube.Thank you very much Ling. I am looking forward to trying some of the other dishes.
Dan
Thanks Dan! Hope my recipes are helpful.
Regards,
Ling
Wow-we-we-waw! This was amazing. My partner and I ate this 2 days ago in a restaurant and I just recreated it, with your recipe! AMAZING!!!!!! I can’t wait to try your other recipes! Seriously, you’ve made us the happiest people in Cape Breton, CANADA!
Awe, I’m so happy that you guys were happy and enjoyed it. Thanks for the feedback!
Regards,
Ling