Sichuan Peppercorn Chili Sauce for Fish

Name: Sichuan Peppercorn Chili Sauce for Fish
Total time: 45 min
Ingredients: 1 cup, roughly chopped pickled green Thai chilies; ½ cup, roughly chopped pickled red chilies; 1 cup, roughly chopped pickled wild chilies; 3 tablespoons, minced pickled ginger; 4 tablespoons, minced pickled garlic; 2 tablespoons fresh Sichuan peppercorns; ½ cup, diced pickled radish (zai zha); 3 tablespoons lard or pork fat; ½ cup vegetable oil

A bold and aromatic chili sauce base featuring pickled chilies, Sichuan peppercorns, and tangy preserved vegetables. This versatile sauce delivers the signature numbing-spicy flavor of Sichuan cuisine and is perfect for stir-frying fish or as a flavor base for various dishes.

45 min

Medium

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Story

This sauce is the heart of many classic Sichuan fish dishes. The combination of pickled chilies with fresh Sichuan peppercorns creates that characteristic ma-la (numbing-spicy) sensation. Keep refrigerated for up to two weeks.

Ingredients

pickled green Thai chilies 1 cup, roughly chopped

pickled red chilies ½ cup, roughly chopped

pickled wild chilies 1 cup, roughly chopped

pickled ginger 3 tablespoons, minced

pickled garlic 4 tablespoons, minced

fresh Sichuan peppercorns 2 tablespoons

pickled radish (zai zha) ½ cup, diced

lard or pork fat 3 tablespoons

vegetable oil ½ cup

Instructions

Prepare the pickled ingredients

Roughly chop all the pickled chilies, ginger, and garlic. Dice the pickled radish into small pieces. Have the fresh Sichuan peppercorns ready nearby.

Heat the oils

Place a wok or large skillet over medium heat. Add the lard first, letting it melt and render its flavor, then pour in the vegetable oil. The lard provides rich aroma while the vegetable oil gives the sauce a nice color.

Cook the aromatic base

Add the pickled radish, ginger, and garlic to the hot oil first—they contain more moisture and need more time to fry. Stir-fry for about 2 minutes until the raw smell dissipates and they start to become fragrant.

Finish the sauce

Add all the pickled chilies to the wok. Continue stir-frying over medium heat, stirring constantly, until the oil becomes clear and separates from the solids. This takes about 5-7 minutes. Sprinkle in the Sichuan peppercorns and stir to combine. Remove from heat and let cool completely before using or storing.