🎉 Szechuan spicy fish stew 🌶 the ultimate holiday dish you can make in 15 minutes ✨👩🏻🍳😘. This is my favorite way to cook fish, quickly. Recipe below: • Start by thinly slicing 1 lbs of white fish. I prefer tilapia. • Marinate it in 1 tbsp of Shaoxing wine, 1 tsp of white pepper, 1 tsp of salt, and 2 tsps of cornstarch. • Thinly slice 2 celery stalks and dice 2 cloves of garlic and 1 inch of ginger. Toast 15 chilis and 1 tsp (or more) of szechuan peppercorns. Set to the side. • Stir fry celery first until slightly translucent (about 1-2 minutes on high heat) and then set to the side. • Next, stir fry garlic, ginger, and 1 scallion cut into 3 pieces. • Add in 1 tbsp of douban jian or fermented bean paste and stir fry for a minute. • Add 2.5 cups of water and add the fish once it has come to a boil. Add more bean paste depending on how salty you want it! • Cook for 4-5 minutes or until fish is cooked through. • Pour the hot soup over your previously cooked celery, toasted chilis and peppercorns. Enoki mushrooms are optional but they’re a great addition. • Top off with cilantro and enjoy!
