Sichuan Spicy Fish Fillet

Here’s another popular Sichuan dish, Spicy Fish Fillet. It has so many flavors with the saltiness of the spicy bean paste and the sweetness of cinnamon and aniseed. I used lettuce which was available in my refrigerator. Typically napa cabbage and soy bean sprouts are used, although they need cooking separately. This dish in the restaurants is often loaded with oil. I made it much lighter without losing the unique flavors of the dish. The spiciness can be adjusted by increasing or reducing the amount of chili pepper and chili powder. Enjoy! Here’s another popular Sichuan dish, Spicy Fish Fillet. It has so many flavors with the saltiness of the spicy bean paste and the sweetness of cinnamon and aniseed. I used lettuce which was available in my refrigerator. Typically napa cabbage and soy bean sprouts are used, although they need cooking separately. This dish in the restaurants is often loaded with oil. I made it much lighter without losing the unique flavors of the dish. The spiciness can be adjusted by increasing or reducing the amount of chili pepper and chili powder. Enjoy!

2 Basa fillets (or tilapia), about 1 pound, cut into thin slices

2 lettuce leaves, broke into pieces

1 tablespoon corn starch

½ teaspoon salt

¼ teaspoon white pepper powder

1 teaspoon Chinese cooking wine

4 tablespoon canola oil

8 dried chili pepper

1 teaspoon Sichuan pepper corn

4 gloves garlic, minced

1 tablespoon minces ginger

2 scallions, chopped

1 tablespoon spicy bean paste

1 teaspoon chili powder

1 teaspoon sugar

½ cinnamon stick

1 star aniseed

1 cup chicken stock

1 cup water

Directions at chinesehealthycooking.com

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