Sichuan Boiled Fish with Green Peppercorns

Sichuan Boiled Fish with Green Peppercorns" is a highly popular Sichuan cuisine. This dish is renowned for its unique numbing spicy taste and layered flavors, combining delicious fish, spicy seasoning, and aromatic green peppercorns, making every bite a surprise.

Not only does it cater to those who crave spiciness, but it is also a nutritious dish suitable for various gatherings and everyday family meals.

Many people enjoy eating Sichuan Boiled Fish with Green Peppercorns, but it's important to note the cooking techniques. Once you master these skills, you can easily make it! Let's learn together!

1、How to prepare the fish? 

① When slicing the fish, ensure that the thickness is just right; too thick will impact the texture, too thin can easily cause it to overcook. Generally speaking, it is suitable to cut the fish at a 30-degree angle into slices about 0.5 cm thick.

② Using egg whites and starch to coat the fish can enhance its tender and smooth texture, making it taste firm and flavorful. 

2、How to control the heat?

① When preparing the seasoning, chopping up ingredients like ginger, garlic, and dried chilies can enhance the flavor. Meanwhile, pay attention to the heat to avoid burning.

② When boiling the fish, you must use high heat, allowing the fish slices to cook quickly in order to maintain its tender texture.

3、Why choose green Sichuan peppercorn instead of red Sichuan peppercorn?

Green Sichuan peppercorns are deep green in color and are slightly larger than their red counterparts. They have a very pronounced numbing effect, but their aroma is relatively light. The taste can be a bit bitter, but the numbing flavor comes out immediately when drizzled with hot oil, making them great for dishes with a strong spicy and numbing flavor such as Sichuan Boiled Fish and Boiled Beef Slices.

Red Sichuan peppercorns, on the other hand, have a stronger fragrance and a less intense numbing sensation. They also yield more oil, which makes them suitable for dishes that require a stronger spiciness and a milder numbness, like Kung Pao Chicken.

I wasn't able to purchase green Sichuan peppercorn grains, so I used a green Sichuan peppercorn soup base package, paired with the red Sichuan peppercorns.

4、How to store Sichuan peppercorns?

Many people find that when they first purchase Sichuan peppercorns, the aroma and flavor are incredibly potent. However, over time, both the numbing taste of the green peppercorns and the fragrant flavor of the red ones will fade. This is typically due to improper storage, as the aroma and numbing components of Sichuan peppercorns can easily evaporate. Therefore, it's crucial to store them in a sealed container or bag to properly preserve their flavor and prevent evaporation.

5、How to select Sichuan peppercorns? 

①When buying Sichuan peppercorns, you can first smell their aroma. Take a small handful of peppercorns and give them a sniff. If you can smell their fragrance, it means they're good quality. Peppercorns that don't have much scent may have been soaked in water and thus lost their flavor. Don't buy these.

②Next, take a look at the "bumps" on the surface of the peppercorns. The numbing sensation of Sichuan peppercorns primarily comes from a compound called sanshool, which is found on the small protrusions (or bumps) on the peppercorn's surface. Generally speaking, peppercorns with larger bumps have a more intense flavor and numbing effect.

③Test the texture by feel. High-quality peppercorns will make a "sand-like" sound when grabbed, and should easily crumble when pinched. Lower quality peppercorns won't crumble under your fingers; these could potentially be dyed or contain other additives.

I believe that with these tips in hand, you will be able to quickly make an authentic Sichuan Boiled Fish with green Sichuan peppercorns. You can also adjust the amount of spices and change the side ingredients according to your own taste. Now let's get started together!