After seeing this Chengdu recipe in Fuchsia Dunlop’s The Food of Sichuan, I bought green Sichuan peppercorns. This unripened version of the red Sichuan peppercorn has become popular in Sichuan cuisine over the last century. The flavour is brighter and fruitier than the red peppercorns. Altogether delicious.
First cut 325g (11½ oz) of fish fillets (I used ling but any firm white fish will work) diagonally into even pieces. In a bowl combine 1 tablespoon of Chinese cooking wine, 1 tablespoons of egg white, ½ a teaspoon of salt and 1½ tablespoons of potato or corn starch. Add the fish and allow it to marinate while you prepare the rest of the dish. Separate the white and green parts of 2 spring onions, slicing thinly. Thinly slice 60g (2.1 oz) each of fresh red and green chillies and place them in a small saucepan with 2 tablespoons of dried green Sichuan peppercorns and the spring onion whites and set aside. Heat some oil in a wok and quickly stir-fry 200g of beansprouts. Season them with salt to taste and when they’re hot remove them to a serving bowl. Prepare the white of another spring onion by smacking it with a heavy knife or cleaver to loosen the fibres and slice thinly. Mince 3 cloves of garlic and an equivalent amount of fresh ginger. Heat some oil in the wok and fry the spring onion white, garlic and ginger until fragrant then add 2 cups of hot stock. Season with 2 teaspoons of light soy sauce and salt and ground white pepper to taste. When simmering, add the pieces of fish, making sure to separate them, and cook for approximately 2 minutes or until just cooked. Remove the fish with a slotted spoon and pile the pieces on top of the bean sprouts. Pour the hot broth over the fish. Wipe out the wok and heat 100ml (3⅓ fl oz) of chilli oil until hot then carefully pour it into the small saucepan of spring onions and peppercorns, allowing them to sizzle, then pour them over the fish. Garnish with the spring onion greens and serve with steamed rice.
michelle picker cooks 