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Ingredients
- 1egg white, beaten
- 2tablespoons cornstarch
- 1teaspoon sugar
- Salt
- 1pound skinless tilapia or gray sole fillets, cut in 2-inch squares
- 1tablespoon Sichuan peppercorns (sold in Chinese groceries)
- 2cups peanut oil
- 2tablespoons minced fresh ginger
- 2cloves garlic, minced
- 6cups Napa cabbage in 2-inch pieces
- 1leek, white part only, coarsely chopped
- ½cup chicken stock
- 2tablespoons soy sauce
- 2teaspoons chili paste with soybeans (sold in Chinese groceries), or to taste
- ½teaspoon red pepper flakes
- 1scallion, white part only, trimmed and cut in thin slivers
Nutritional analysis per serving (6 servings)
740 calories; 74 grams fat; 13 grams saturated fat; 0 grams trans fat; 34 grams monounsaturated fat; 23 grams polyunsaturated fat; 9 grams carbohydrates; 1 gram dietary fiber; 3 grams sugars; 12 grams protein; 637 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Mix egg white, cornstarch, sugar and pinch salt in small bowl. Place fish pieces in shallow bowl, pour egg white mixture over them and turn to coat. Set aside 15 minutes.
- Step 2
Heat wok. Add Sichuan peppercorns, and toast until fragrant. Remove, cool briefly, grind in mortar and pass through fine sieve.
- Step 3
Add oil to wok. When beginning to smoke, add fish, reduce heat and cook about 30 seconds, turning with tongs. Remove fish with slotted spoon, drain well on paper towels and set aside. Pour off all but 1½ tablespoons oil, reserving 2 tablespoons for Step 5.
- Step 4
Turn heat to high. Add ginger and garlic to wok, stir-frying until they start to brown, and add cabbage and leek. Stir-fry until wilted. Mix together chicken stock, soy sauce and chili paste, and add. Bring to simmer. Season to taste with salt. With slotted spoon, transfer cabbage and leek to deep serving platter. Top with fish, and spoon on cooking liquid.
- Step 5
Heat reserved oil, add pepper flakes and ground Sichuan pepper and cook 10 seconds, until spices sizzle. Pour over fish, scatter scallion slivers on top and serve.
Private Notes
Comments
I didn't pour off the oil as instructed which would have been better. I used tilapia fillets and didn't cube them, also a mistake. I didn't have Sichuan peppercorns and used black pepper instead which was fine. But a friend just gave me some timur peppercorns from Nepal which I am eager to try - more citrusy and less zing. I didn't realize that these different peppercorns are so distinct. Learning! I also substituted shredded packaged cabbage, grated carrots and orange bell pepper.
I used oil for sautéing the vegetables, but I cooked the fish in water instead of all that oil, and it was delicious.
Nice recipe, reminiscent of a favorite dish at our local Sichuan restaurant. As some folks suggested, I upped the flavor profile a bit (more garlic, ginger, and chili paste) and was happy with the result.