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.