Sichuan Pepper Fish

Name: Sichuan Pepper Fish
Cuisine: Sichuan Chinese
Ingredients: 500g fresh fish fillets (usually grass carp or catfish); 1 tablespoon Sichuan peppercorns; 2 tablespoons dried red chili peppers; 1 tablespoon, minced ginger; 1 tablespoon, minced garlic; 2 tablespoons soy sauce; 1 tablespoon Chinese cooking wine (Shaoxing wine); 1/4 cup vegetable oil; 2 stalks, chopped green onions; 1 cup chicken broth; 1 tablespoon cornstarch

Sichuan Pepper Fish is a spicy and numbing fish dish that showcases the unique flavor of Sichuan peppercorns combined with chili oil. It is celebrated for its bold, complex taste profile that balances heat, citrusy numbing, and umami, reflecting the robust culinary traditions of Sichuan cuisine.

11 ingredients

spicynumbingumamiaromaticsavory

Culinary DNA Preview

Sichuan Chinese85%

Indigenous15%

Ingredients

fresh fish fillets (usually grass carp or catfish)
500g
Sichuan peppercorns
1 tablespoon
dried red chili peppers
2 tablespoons
ginger
1 tablespoon, minced
garlic
1 tablespoon, minced
soy sauce
2 tablespoons
Chinese cooking wine (Shaoxing wine)
1 tablespoon
vegetable oil
1/4 cup
green onions
2 stalks, chopped
chicken broth
1 cup
cornstarch
1 tablespoon

Method

Steps not available

Origin Story

Originating from Sichuan province, this dish embodies the region's love for bold flavors and the distinctive use of Sichuan peppercorns, which have been a staple in local cuisine for centuries.

Culinary DNA

Ingredient ancestry breakdown

Sichuan Chinese85%

ingredients+techniques

Indigenous15%

ingredient_origin

Techniques

marinating stir-frying infusing simmering

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