Fish with Scallion and Pepper: A Flavorful Chinese Dish

Hello, food lovers! Today, I’m excited to introduce you to a delicious and aromatic Chinese dish: Fish with Scallion and Pepper. This dish combines the delicate taste of fresh fish with the vibrant flavors of scallions and Sichuan peppercorns, creating a perfect balance of savory and spicy. Let’s dive into the step-by-step guide to making this authentic Chinese dish at home!

Ingredients

For the Fish

• Fresh White Fish: 1 whole (about 500-600 grams), cleaned and scaled (e.g., sea bass, snapper, or perch)
• Salt: 1 teaspoon
• White Pepper: 1/2 teaspoon
• Shaoxing Wine: 1 tablespoon (optional, but adds depth of flavor)
• Ginger Slices: 4-5 slices
• Scallions: 3-4 (cut into 5 cm sections)
• Cornstarch: 1 tablespoon
• Vegetable Oil: For frying

For the Sauce

• Scallions: 4-5 (finely chopped)
• Garlic: 3 cloves (minced)
• Sichuan Peppercorns: 1 tablespoon (lightly crushed)
• Dried Red Chili Peppers: 4-5 (optional, for added heat)
• Soy Sauce: 2 tablespoons
• Oyster Sauce: 1 tablespoon
• Sugar: 1 teaspoon
• Chicken Broth: 100 ml
• Cornstarch: 1 tablespoon (mixed with 2 tablespoons water)

Instructions

Step 1: Prepare the Fish

1. Season the Fish: Pat the fish dry with paper towels. Season the inside and outside of the fish with salt, white pepper, and Shaoxing wine. Place ginger slices and scallion sections inside the fish cavity.
2. Coat with Cornstarch: Lightly coat the fish with cornstarch, ensuring it is evenly covered. This will help create a crispy texture when frying.

Step 2: Fry the Fish

1. Heat the Oil: In a large frying pan or wok, heat enough vegetable oil to cover the fish halfway. The oil should be hot enough to sizzle when you place the fish in it.
2. Fry the Fish: Carefully place the fish in the hot oil. Fry on one side for about 5-6 minutes until golden brown, then turn and fry the other side for another 5-6 minutes. The fish should be crispy and fully cooked through.
3. Drain the Oil: Remove the fish from the pan and place it on a plate lined with paper towels to drain any excess oil.

Step 3: Prepare the Sauce

1. Heat the Pan: In the same pan, leave a small amount of oil. Add the chopped scallions, minced garlic, Sichuan peppercorns, and dried red chili peppers (if using). Stir-fry until fragrant, about 1-2 minutes.
2. Add the Sauce Ingredients: Pour in the chicken broth, soy sauce, oyster sauce, and sugar. Stir well to combine and bring the mixture to a boil.
3. Thicken the Sauce: Add the cornstarch slurry to the pan. Stir continuously until the sauce thickens to your desired consistency.

Step 4: Serve the Fish

1. Combine Fish and Sauce: Place the fried fish on a serving plate. Pour the thickened sauce over the fish, ensuring it is evenly coated.
2. Garnish: Sprinkle some additional chopped scallions on top for a pop of color and extra flavor.
3. Serve: Serve the Fish with Scallion and Pepper hot, ideally with steamed rice or noodles.

Cultural Significance

Fish with Scallion and Pepper is a classic Chinese dish that showcases the harmonious blend of flavors and textures. In Chinese culture, fish symbolizes abundance and prosperity, making it a popular dish during festivals and special occasions. The combination of scallions and Sichuan peppercorns adds a unique aromatic and slightly numbing flavor, which is characteristic of Sichuan cuisine.

I hope you enjoy making and sharing this flavorful dish with your loved ones. It’s a wonderful way to experience the rich culinary traditions of China. Happy cooking!