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Catfish is tenderised and cooked in a spicy Szechuan stock, before being served over celery and Chinese leaf. The dish is then topped with a fried Szechuan peppercorn, chilli and garlic mix.
18 people made this
- 1 egg white, beaten
- 1/2 teaspoon cornflour
- 1/4 teaspoon ground white pepper
- 3 thin slices fresh root ginger
- 1 (175g) fillet catfish or cod, cut into bite-sized pieces
- 1 tablespoon vegetable oil
- 10 Szechuan peppercorns
- 2-4 Thai chillies
- 1 tablespoon vegetable oil
- 2 teaspoons Szechuan bean sauce
- 475ml water
- 3 sticks celery, cut into 1cm pieces
- 75g Chinese leaf, sliced
- 2 teaspoons finely chopped garlic
- 2 sprigs coriander
MethodPrep:30min ›Cook:20min ›Ready in:50min
- Stir the egg white, cornflour, white pepper and egg white together in a bowl; add the catfish and mix to coat. Set aside and allow to marinate at least 15 minutes.
- Heat 1 tablespoon vegetable oil in a frying pan over medium heat; cook and stir the peppercorns and chillies in the hot oil until they turn a very dark red (they will look almost black, so be careful not to burn them). Remove the chillies and peppercorns from the frying pan. Finely chop the chillies. Mash the peppercorns finely; set aside.
- Return the frying pan to the medium heat and add 1 tablespoon vegetable oil and the bean sauce; cook and stir the bean sauce with the oil until the mixture turns red. Stir the water into the sauce, increase heat to high and cook until the sauce simmers. Remove the ginger slices from the marinating fish and add to the boiling sauce; cook the fish until the flesh turns white.
- Divide the celery and Chinese leaf between two soup bowls. Pour the fish and sauce over the vegetables. Top with the garlic, peppercorns and chillies.
- Heat 1 tablespoon olive oil in a frying pan over high heat until it just begins to smoke; carefully pour the hot oil over the garlic, peppercorns and chillies. Garnish each portion with coriander to serve.
Szechuan peppercorns taste completely different to everyday peppercorns. It's worth hunting for them for this recipe. You will find them in Chinese/Oriental speciality stores.
Szechuan bean sauce can also be found in Chinese/Oriental speciality stores.
Reviews & ratingsAverage global rating:(10)
Reviews in English (6)
It's not that I thought the dish was inedible, but I've had many szechuan fish dishes...and this is not reminiscent of any of them. First, there's no way that the napa and celery would cook thoroughly by soaking in hot broth and having hot oil poored over it. The fish did not take on much flavor either. I will not be repeating this one.-23 Jun 2011
This guy has it right for the most part. The celery, and cabbage do need to be cooked, along with the garlic and ginger. With the bean paste at direction #3 in oil, before you add the water, or stock. I love the Sichuan region for the layers of flavors you can create in a short time. With the bean paste you can play with many more flavors. Dark soy, Black vinegar, sugar, sesame oil(use sparingly), and I would add some toasted white sesame seeds, and scallions cut on a bias as garnish, instead of cilantro. even though the chilis were brought to Sichuan from there, thats where it should stop.-15 Feb 2012