Versatile:
Authentic Chengdu-style dish, featuring a spicy, numbing, and tangy flavor with strong pickled ginger and chili notes.
Pickled Chili and Sichuan Pepper Fish
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Numbing flavor:
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Spicy flavor:
Versatile:
You can adapt the dish to local ingredients, such as Pickled Chili and Sichuan Pepper Black Scraper or Stir-fried Frozen Squid.
Product Involved
cooking steps
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Main Ingredients & Seasoning
Spotted silver carp head
1000g
Pickled Chili and Sichuan Pepper Fish Seasoning
100g
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Accessory Ingredients
Cornstarch
50g
Chopped green onion sections
5g
Chopped cilantro
20g
Each of Sichuan peppercorn oil and sesame oil
2g
Salad oil
50g
Water
400g
Diced bird's eye chilies
50g
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Preparation of Ingredients
1
Clean the fish head thoroughly, then marinate it with ginger, spring onions, cooking wine, Sichuan peppercorn oil, and salt.2
Heat salad oil in a pot until it reaches 70% heat, then briefly fry the fish head until golden, and set aside.3
Cut the spring onions into sections and chop the cilantro for garnish. -
Cooking Steps
1
Heat 50g of salad oil in a wok, then stir-fry the diced bird's eye chilies and pickled ginger until fragrant. Add the Pickled Chili and Sichuan Pepper Fish Seasoning and continue stir-frying.2
Pour in 400g of water, add the fish head, and cook thoroughly. Once done, remove the fish head, thicken the sauce with cornstarch, and pour over the fish. Garnish with chopped spring onions and cilantro.
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