Sichuan mustard green fish

I was inspired by the Sichuan fish on Ugly Delicious and decided to make up my own version. This based on what I've seen in cooking shows, traditional recipes and youtube recipes.

Ingredients


1.5-2 lbs fish
1/4-1/2 cup dried red chili
6 cloves garlic minced
1 inch ginger minced
3 scallions chopped
1 tsp coriander seeds
1 tsp Sichuan peppercorns
1/2 cup chopped chinese celery or Cilantro
1/2 cup pickled mustard greens
4 Tbsp corn starch
1 tsp salt
1 Tbsp Shaoxing rice wine
1 tsp five spice
1 tsp white pepper
1 tbsp mirin
2 Tbsp Tobanjan
2 cups chicken stock
1 tsp brown sugar

Pepper powder

In a pan roast the Sichuan peppercorns, coriander and 2 dried chili until fragrant. Grind to a powder in a spice grinder and set aside.

Pat the fish dry with a paper towel and cut the fish into 1/2 inches pieces. In a bowl add the white pepper powder, salt and shaoxing rice wine. Let it sit for 15 minute before cooking.

Over low heat, roast the dried chili until it turns fragrant and starts to brown. Add 2 Tbsp oil, garlic, ginger, tobanjan, scallions and mirin. Stir fry for 1-2 minutes on high heat and then add chopped pickled mustard greens and chinese celery. Cook for 2-3 minutes and then add 2 cups of broth and sugar.
When the broth is boiling, add the fish and cook for 5-6 minutes or until the fish is cooked. Turn the stove off and sprinkled the pepper powder on the fish.

Adjust the amount of dried chili and pepper powder to your taste. In Sichuan, they add a crazy amount of pepper corns and dried chili. When it's just me I like 1/2 cup of dried chili. When I cook for the family I reduce the amount of chili to avoid burning everyone's mouth off.