Sichuan chili poached fish or Shui zhu yu is a Chinese dish which originated from the cuisine of Sichuan province and the name literally means "water boiled fish". The key to the spicy, aromatic taste of this Sichuan dish is the amazing ingredients, such as chili pepper and Sichuanese peppercorns. If you like fish and a spicy delicious broth, then give this a try!
Recipe:
- 500g white fish fillets
- 1 tbsp sichuan peppercorns
- 1 tbsp dry chilis
- 1 knob of ginger
- 2 cloves garlic
- 1/2 onion
- 1 tsp chili powder (cayenne)
- 6 cups vegetable stock (or fish stock)
- 1 small head chinese cabbage
- 1/4 cup cooking oil
- green onions
- chili oil
Music: [ Ссылка ]
