Sichuan Chinese · China

Sichuan-Style Steamed Fish with Pickled Chili and Sichuan Peppercorns

Name: Sichuan-Style Steamed Fish with Pickled Chili and Sichuan Peppercorns
Total time: 20 min
Yield: 2 servings
Cuisine: Sichuan Chinese
Ingredients: 1 whole fish; 1/4 cup soy sauce; 1 tablespoon rice vinegar; 1 teaspoon Sichuan peppercorns; 1/4 cup pickled chili; 1 green onion, sliced; 1 teaspoon ginger, grated

Fresh fish steamed with pickled chili and Sichuan peppercorns for a bold flavor.

20 minutes2 servings

Method

Place fish in a steamer basket with ginger and Sichuan peppercorns.
Steam 10-12 minutes until fish flakes easily.
Mix soy sauce, vinegar, and pickled chili, then pour over fish.
Top with green onion and serve.
Cook fish and seafood to an internal temperature of 63°C (145°F) before serving.

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