Sichuan Peppercorn Fish Slices

Name: Sichuan Peppercorn Fish Slices
Total time: 35 min
Ingredients: 400g, boneless grass carp or tilapia fillet; 1 tablespoon Sichuan peppercorns; 200g fresh enoki mushrooms; 3 slices ginger; 3 stalks, cut into sections scallions; 1 egg white; 2 tablespoons cornstarch; 500ml chicken stock; 2 tablespoons cooking wine; to taste salt; ½ teaspoon white pepper; 50ml vegetable oil; ½ teaspoon MSG (optional)

Tender fish slices swimming in a fragrant, numbing broth studded with bright Sichuan peppercorns. This classic Sichuan dish features silky fish meat complemented by crisp enoki mushrooms and an aromatic blend of ginger and scallion.

35 min

Medium

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Story

A beloved dish from Sichuan province where the distinctive numbing sensation ofhua jiao (Sichuan peppercorns) takes center stage. The fish is sliced thin and cooked just until opaque, resulting in melt-in-your-mouth texture.

Ingredients

grass carp or tilapia fillet 400g, boneless

Sichuan peppercorns 1 tablespoon

fresh enoki mushrooms 200g

ginger 3 slices

scallions 3 stalks, cut into sections

egg white 1

cornstarch 2 tablespoons

chicken stock 500ml

cooking wine 2 tablespoons

salt to taste

white pepper ½ teaspoon

vegetable oil 50ml

MSG (optional) ½ teaspoon

Instructions

Prepare the fish

Slice the fish fillet diagonally into thin, translucent pieces about 3mm thick. In a bowl, toss the fish slices with egg white, a splash of cooking wine, and cornstarch until evenly coated. Let rest for 10 minutes.

Blanch the mushrooms

Bring a pot of water to boil. Drop in the enoki mushrooms and cook for about 30 seconds until slightly softened. Drain and arrange them in the bottom of a serving bowl.

Build the broth

Heat oil in a wok over medium-high flame. Add ginger slices and scallion sections, stir-frying until fragrant, about 30 seconds. Pour in chicken stock, remaining cooking wine, salt, and white pepper. Bring to a gentle boil.

Cook the fish

Gently slide the marinated fish slices into the bubbling broth. Cook for 1-2 minutes until the fish turns opaque and just cooked through—do not overcook or it will become tough.

Finish and serve

Sprinkle the Sichuan peppercorns directly into the hot broth. Carefully transfer the fish and broth over the enoki mushrooms. The residual heat will continue cooking the peppercorns, releasing their characteristic numbing aroma. Serve immediately while piping hot.