Sichuan Boiled Fish Recipe

Name: Sichuan Boiled Fish Recipe
Ingredients: 1 large egg white; ¼ cup rice wine; 2 Tbsp. cornstarch; 2 tsp. finely grated peeled ginger; 1 tsp. kosher salt; ½ tsp. freshly ground white pepper (optional); 2 tsp. ground Sichuan peppercorns (from 3 tsp. whole), divided; 1 lb. skinless, boneless white fish fillets (such as cod, flounder, or red snapper); 6 Tbsp. grapeseed or vegetable oil, divided; 3 celery stalks, sliced into (3"-long) matchsticks; ½ cup bean sprouts; ⅓ cup dried Sichuan chiles (about 32) or other red Chinese chiles, divided; 7 garlic cloves, 6 smashed, coarsely chopped, 1 finely chopped; 1 (3") piece ginger, peeled, thinly sliced (about 5 slices); 2 tsp. whole Sichuan peppercorns, divided; 3 Tbsp. doubanjiang (Sichuan-style fermented chili bean paste); 2½ cups fish stock, low-sodium chicken broth, or water; 2 scallions, thinly sliced on a diagonal; 2 sprigs cilantro, sliced into (2") pieces (stems and leaves); 2 tsp. gochugaru (fine Korean red pepper powder); 1 tsp. sesame seeds

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Keywords

sichuanese
fish
cod
flounder
snapper
sichuan peppercorn
main
dinner
gluten free
nut free
dairy free
wok
lunar new year
bon appétit

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Ingredients

1 large egg white
¼ cup rice wine
2 Tbsp. cornstarch
2 tsp. finely grated peeled ginger
1 tsp. kosher salt
½ tsp. freshly ground white pepper (optional)
2 tsp. ground Sichuan peppercorns (from 3 tsp. whole), divided
1 lb. skinless, boneless white fish fillets (such as cod, flounder, or red snapper)
6 Tbsp. grapeseed or vegetable oil, divided
3 celery stalks, sliced into (3"-long) matchsticks
½ cup bean sprouts
⅓ cup dried Sichuan chiles (about 32) or other red Chinese chiles, divided
7 garlic cloves, 6 smashed, coarsely chopped, 1 finely chopped
1 (3") piece ginger, peeled, thinly sliced (about 5 slices)
2 tsp. whole Sichuan peppercorns, divided
3 Tbsp. doubanjiang (Sichuan-style fermented chili bean paste)
2½ cups fish stock, low-sodium chicken broth, or water
2 scallions, thinly sliced on a diagonal
2 sprigs cilantro, sliced into (2") pieces (stems and leaves)
2 tsp. gochugaru (fine Korean red pepper powder)
1 tsp. sesame seeds