20140601-205121.jpgSichuan Boiled Fish!

The fish (basa) was marinated first in Shaoxing rice wine, cornstarch, ginger, and white pepper powder. Then I pulverized sichuan peppercorns (which has a numbing effect) and dried red chili peppers into powder and toasted them in peanut oil, before stir frying the marinated fish. Later I added water to boil the fish to cook through with spicy black bean sauce and other spices. This Sichuan dish can be served over steamed rice or atop romaine lettuce. This is a dish that’s great for chili heads like me, but I have had people, who can’t take the heat, try this and want more.

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