This Sichuan Boiled Fish recipe is by Judy from The Woks of Life culinary blog. I love Sichuan food and one of the things I miss about being in a metropolitan city is the easy access to Asian food and groceries. There’s something so special about Sichuan food: the runny-nose-inducing spiciness, the rich flavors, and of course the numbing Sichuan peppercorns.
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Since I like Sichuan food I had most of the ingredients available in my kitchen already, but if attempting Sichuan food for the first time it could be a little daunting. Where I live now there are no Asian supermarkets nearby, so I order the chili peppers, and Sichuan peppercorns online. Thank goodness for online shopping! This recipe calls for green Sichuan peppercorns, but unfortunately I only had the red Sichuan peppercorns in my cupboard and couldn’t wait for the green ones to make this recipe. Next time I will use the green peppercorns and taste the difference!
[Update 9/10/2018: I made the dish with green peppercorns and I have to say, I like it better with red peppercorns! The green peppercorns were slightly more earthy and green for lack of a better description. It is a different and pungent flavor and it is totally up to your taste.]Another ingredient I couldn’t find was fresh bean sprouts. The local supermarkets have the canned kind, but surely that is not the intended texture or flavor. Instead I opted for fresh hop shoots which were sprouting up in the backyard. Of course it doesn’t have the same texture or flavor as bean sprouts, but it felt like the best substitute that would give the dish a good texture and not add an intrusive out-of-place taste.
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