Sichuan Green Peppercorn Fish

Steps

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1. 1
   Prepare the green onions by separating the white and green parts. Slice both parts separately.
   ▶ ≈0:55
2. 2
   Slice the ginger into thin slices.
   ▶ ≈1:34
3. 3
   Slice the garlic cloves.
   ▶ ≈1:47
4. 4
   Prepare cilantro by separating the stems from the leaves. Keep stems for cooking and leaves for garnish.
   ▶ ≈2:11
5. 5
   Cut the cucumber in half and then chop it into smaller pieces.
   ▶ ≈2:24
6. 6
   Slice the tomato.
   ▶ ≈3:08
7. 7
   Slice the fish fillet to an appropriate thickness, being careful not to slice it too thinly.
   ▶ ≈3:38
8. 8
   Season the fish with salt, white pepper powder, and Shaoxing cooking wine if using. Mix well.
   ▶ ≈4:16
9. 9
   Dust the fish with potato starch or cornstarch to seal in moisture and seasoning. Let sit for 5 to 10 minutes.
   ▶ ≈4:47
10. 10
    Heat a pan over medium-high heat and add vegetable oil.
    ▶ ≈5:50
11. 11
    Add the white part of the green onions, ginger slices, garlic slices, fresh chili peppers, cilantro stems, and Sichuan green peppercorns. Sauté for about 30 seconds.
    ▶ ≈6:09
12. 12
    Add chicken stock or water and bring to a boil.
    ▶ ≈7:03
13. 13
    Add the cucumber and tomato pieces and cook for 5 to 7 minutes.
    ▶ ≈7:28
14. 14
    Gently add the fish fillet and cook for a few minutes, stirring gently until the fish is cooked through.
    ▶ ≈8:29
15. 15
    Garnish with the green parts of the green onions and cilantro leaves. Taste and adjust seasoning with salt if needed.
    ▶ ≈8:58
16. 16
    Drizzle with green peppercorn oil to finish.
    ▶ ≈9:40