Braised Fish And Napa Cabbage With Chilies

Name: Braised Fish And Napa Cabbage With Chilies
Total time: 45 min
Yield: 4 to 6 servings
Cuisine: chinese
Ingredients: 1 egg white, beaten; 2 tablespoons cornstarch; 1 teaspoon sugar; Salt; 1 pound skinless tilapia or gray sole fillets, cut in 2-inch squares; 1 tablespoon Sichuan peppercorns (sold in Chinese groceries); 2 cups peanut oil; 2 tablespoons minced fresh ginger; 2 cloves garlic, minced; 6 cups Napa cabbage in 2-inch pieces; 1 leek, white part only, coarsely chopped; 1/2 cup chicken stock; 2 tablespoons soy sauce; 2 teaspoons chili paste with soybeans (sold in Chinese groceries), or to taste; 1/2 teaspoon red pepper flakes; 1 scallion, white part only, trimmed and cut in thin slivers

Recipe from Wu Liang Ye

Adapted by Florence Fabricant

Total Time: 45 minutes
Rating: 4(168)
Comments: Read comments

Featured in: The New Chinese: It's Hotter; Sichuan Cooks Relight The Fire

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Ingredients

Yield:4 to 6 servings

1egg white, beaten
2tablespoons cornstarch
1teaspoon sugar
Salt
1pound skinless tilapia or gray sole fillets, cut in 2-inch squares
1tablespoon Sichuan peppercorns (sold in Chinese groceries)
2cups peanut oil
2tablespoons minced fresh ginger
2cloves garlic, minced
6cups Napa cabbage in 2-inch pieces
1leek, white part only, coarsely chopped
½cup chicken stock
2tablespoons soy sauce
2teaspoons chili paste with soybeans (sold in Chinese groceries), or to taste
½teaspoon red pepper flakes
1scallion, white part only, trimmed and cut in thin slivers

Ingredient Substitution Guide

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Preparation

Step 1
Mix egg white, cornstarch, sugar and pinch salt in small bowl. Place fish pieces in shallow bowl, pour egg white mixture over them and turn to coat. Set aside 15 minutes.
Step 2
Heat wok. Add Sichuan peppercorns, and toast until fragrant. Remove, cool briefly, grind in mortar and pass through fine sieve.
Step 3
Add oil to wok. When beginning to smoke, add fish, reduce heat and cook about 30 seconds, turning with tongs. Remove fish with slotted spoon, drain well on paper towels and set aside. Pour off all but 1½ tablespoons oil, reserving 2 tablespoons for Step 5.
Step 4
Turn heat to high. Add ginger and garlic to wok, stir-frying until they start to brown, and add cabbage and leek. Stir-fry until wilted. Mix together chicken stock, soy sauce and chili paste, and add. Bring to simmer. Season to taste with salt. With slotted spoon, transfer cabbage and leek to deep serving platter. Top with fish, and spoon on cooking liquid.
Step 5
Heat reserved oil, add pepper flakes and ground Sichuan pepper and cook 10 seconds, until spices sizzle. Pour over fish, scatter scallion slivers on top and serve.

Ratings

4 out of 5

168 user ratings

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Comments

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shogsed3 years ago

I used oil for sautéing the vegetables, but I cooked the fish in water instead of all that oil, and it was delicious.

Rick3 years ago

Nice recipe, reminiscent of a favorite dish at our local Sichuan restaurant. As some folks suggested, I upped the flavor profile a bit (more garlic, ginger, and chili paste) and was happy with the result.

Bruni3 years ago

Delicious recipe, but it used too much peanut oil. I will cut the amount of oil, and increase the amount of cabbage next time I make this.

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