Michelle's Celebrity Affair & Sichuan Chili Fish | Matty Matheson | Just A Dash | S2 EP6

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Brought to you by: Ontario Creates

RECIPE
Sichuan Chili Fish

Ingredients
1/2 cup canola oil
1/2 cup Sichuan peppercorns
6-8 whole dried Sichuan chili peppers
3 garlic cloves, smashed
2 stalks celery, chopped
1 white onion, sliced
1 Chinese leek, sliced
2 knobs ginger, peeled and julienned
2 tbsp cayenne pepper
1L chicken stock
1/2 head Napa cabbage, chopped
1 cup bean sprouts
1 lb cod filet, cut into 2 inch pieces
2 cups pea shoots
1/2 cup finely sliced green onion
1/2 cup chopped cilantro
steamed white rice for serving

Directions:
Heat oil in a large wok or pot over medium high. Toast peppercorn and whole chill in whole until fragrant, about 2 minutes then remove from oil using a mesh spider. Set aside for later use.
Place garlic, celery, onion, leek, ginger into oil and cook until they become translucent and fragrant, about 5 minutes.
Chop up toasted Sichuan peppers and add in along with toasted Sechuan peppercorns and cayenne pepper. Stir.
Pour in chicken stock and bring to a boil. Reduce heat to medium low and add in Napa cabbage and bean sprouts.
Add in fish. Place pea shoots in pot, do not mix in. Cover with lid and heat until fish is cooked and greens are wilted, about 5 minutes.
Garnish the whole pot with green onion and cilantro.
Scoop a serving of white rice into a bowl and ladle in Sichuan chilli fish.Garnish with steamed pea shoots.

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