SZECHUAN PIAO XIANG CHILI FISH FILLET (4 servings)
What you will need:
  • 2 oz (about 60 g) of dried red chili (soaked with warm water until soft)
  • ¼ cup water (add more if needed)
  • 2-3 oz (3-4 Tbsp) of the chili paste you prepared above (I only use 2 oz, if you want it spicier you can add more)
  • 5 cloves garlic (peeled and finely minced)
  • 2-inch sliced ginger (finely minced)
  • 1 cucumber (peeled)
  • 1 lb sole fish fillet (or cat fish fillet if you can't find sole)
  • 2 cups chicken broth
  • 4 stalks of spring onion (both white and green parts finely chopped)
  • Salt to taste
  • 1 tsp Szechuan peppercorns (crushed with mortar and pestle or with rolling pins)
  • 1 chicken bouillon
  • 2 Tbsp of corn starch + 1 Tbsp of water
  • 3 Tbsp of canola oil
  • Few sprigs of cilantro (leaves picked)
Instructions:
  1. In a clean food processor put in 2 oz of soaked dried chili and add in about ¼ cup of water and process into paste. You may add a bit more water to get it going if it's too thick. You only need about 2-3 oz (3-4 Tbsp) of the chili paste for this recipe. Store the rest in air-tight container in the refrigerator for next use and it will last for about 1 week. If you freeze them, they may last up to 1 month
  2. Peel the cucumber and halved it lengthwise then halved again lengthwise. Then thinly slice them lengthwise into 1-inch width strips and set aside
  3. Preheat a medium to large wok or pot. Add the canola oil. Add in the chili paste and szechuan peppercorns and stir fry for about 2 minutes. Add in the garlic and ginger and continue to stir-fry for another 1 minute. Add in 2 cups of chicken broth and grate in the chicken bouillon and bring to a boil. Add in the sliced cucumbers and cook until they are soft but not mushy, about 1 minute. Bring back to a boil
  4. Add in the corn starch mixture and continue to stir until thickened. Once it's thickened, add in the fish slices and stir gently now (so you don't break the fish fillet into flakes) and let them cooked through, which won't take long, around 1 minute. Taste and season with salt if needed. Turn the heat off. Transfer to a serving platter. Garnish with cilantro leaves and serve immediately with some rice and other vegetable and/or meat dishes
Recipe by What To Cook Today at http://whattocooktoday.com/szechuan-piao-xiang-chili-fish-fillet.html