Sichuan Citrus Zest Sichuan Boiled Fish with Pickled Chili

Method

1. Gently grate orange zest over fish fillets and mix gently.
2. Prepare fish fillets, set aside.
3. Heat 2 tbsp vegetable oil in a pan, sauté garlic and ginger until fragrant.
4. Add pickled chili and Sichuan peppercorns, stir for 1 minute.
5. Pour in soy sauce, rice vinegar, and chili oil, bring to a boil.
6. Add fish fillets and Chinese cabbage, simmer for 5 minutes until fish is cooked through.
7. Mix cornstarch with 2 tbsp water, stir into the pot to thicken the sauce.
8. Cook fish and seafood to an internal temperature of 63°C (145°F) before serving.