| Prep: 20 mins | Cook: 30 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 452 | 23g | 3g | 25g |
| sugars | fibre | protein | salt |
| 5g | 3g | 35g | 1g |
Why I Love Chinese Fish Fragrant Spicy Pot
You wouldn’t immediately associate a Chinese dish like Fish Fragrant Spicy Pot with an Italian-American cook like me, Luca Bianchi. However, food, like life, is about explorations, new experiences and a bit of courage to step out of your comfort zone.
Unexpected Inspirations
The inspiration for Fish Fragrant Spicy Pot actually came from my grandfather. He wasn’t a chef, but he was an adventurer of sorts. A world-traveling merchant marine, he returned from one of his voyages with a small collection of spices and an even bigger collection of stories. The aroma of the Szechuan peppercorns and dried red chilies was so haunting that it lingered in my mind even after many years. I researched about these spices, their origins, the foods made with them and eventually, it led me to this traditional Chinese recipe.
A Hearty Italian Twist
Even though the recipe is authentically Chinese, I couldn’t help but put my own Italian-American spin on it. For instance, in place of the white fish fillets, I would sometimes use cod or even salmon to bring out a different flavor. And while my recipe still makes use of the traditional Chinese black vinegar, I sometimes replace it with a good balsamic when I’m feeling more homespun.
Nevertheless, the core is still the same aromatic, flavorful Fish Fragrant Spicy Pot that my grandfather unknowingly introduced me to. Every bite of the white fish soaked in the spicy sauce, every crunch of the bamboo shoots and bell peppers, is a trip to the far East via my New Jersey kitchen.
It’s not an easy dish to make, taking over an hour and requiring some pretty specific ingredients, but the result is a reward in itself – a lush spicy pot with the perfect balance of heat, sweetness, and tart flavors.
To get the most out of this dish, I recommend following the authentic methods used by Chinese chef Judy from The Woks Of Life, who loves to share her intricate cooking procedures, thereby ensuring the end result retains its delicacy without losing its essence.
So, there you have it. While spaghetti and meatballs might be my bread and butter, branching out to recipes like the Fish Fragrant Spicy Pot keeps the culinary journey interesting. Whether you’re an avid hiker like me, looking for a hearty dish after a long day’s walk, or a home cook seeking something different to try, I invite you to venture beyond your usual menu and experiment with this sumptuous recipe.
What You’ll Need
- 2 lb white fish fillets
- 1 teaspoon salt
- 1/2 teaspoon white pepper
- 2 tablespoons Chinese rice wine
- 1 tablespoon cornstarch
- 2 cups vegetable oil, for frying
- 1 tablespoon Szechuan peppercorns
- 6 dried red chilies
- 2 tablespoons garlic, minced
- 1 tablespoon ginger, minced
- 1/2 cup green onions, sliced
- 1 bell pepper, cut into 1-inch pieces
- 1/2 cup canned bamboo shoots, sliced
- 1/2 cup canned water chestnuts, sliced
- 1/4 cup soy sauce
- 1 tablespoon granulated sugar
- 2 tablespoons Chinese black vinegar
- 1/2 teaspoon sesame oil
- 2 teaspoons cornstarch mixed with 2 tablespoons cold water
- 1/2 cup fresh cilantro, chopped
Method
Step One
First, rinse and pat dry the fish fillets. Season them with salt, white pepper, Chinese rice wine, and a tablespoon of cornstarch. Set aside and let it marinade for 15 minutes.
Step Two
Heat the vegetable oil in a wok or large frying pan over medium-high heat. Once the oil is hot, carefully add the fish fillets, flipping occasionally, until it is golden and crispy. This should take around 3-5 minutes each side. Remove the fish and drain it on kitchen paper.
Step Three
In the same oil, toss in the Szechuan peppercorns and dried red chilies. Stir-fry them for about 2 minutes or until the chilies change color and become more fragrant.
Step Four
Add minced garlic, ginger, sliced green onions, bell pepper pieces, bamboo shoots, and water chestnuts into the wok. Continue stir-frying for another 2-3 minutes until the vegetables are slightly tender.
Step Five
Mix in the soy sauce, sugar, and Chinese black vinegar. Stir well to combine. Return the fried fish into the wok and toss gently to coat with the sauce. If the sauce is too thick, add a little water.
Step Six
Stir in the mixture of cornstarch and water. This will thicken the sauce and make it glossy. Once the sauce thickens, turn off the heat and drizzle the dish with sesame oil.
Step Seven
Garnish the Fish Fragrant Spicy Pot with fresh chopped cilantro before serving. Enjoy your meal!
