Sichuan Ma La Fish

2 Tbsp of Szechuan chili sauce
1/2 Tbsp Szechuan peppercorns (crushed)
1.5 lbs fish fillet (use sole if available. I use swai fish)
2 Tbsp chili powder
1/2 C chicken broth
1 block of soft tofu (cut into cubes)
3-4 cloves garlic (minced)
2 Tbsp of canola oil
Salt and Pepper to taste
1 Tbsp of corn starch (mix with 1/4 C of water)
1 stalk of spring onion (finely chopped)

Heat up your wok with oil. Add in garlic and peppercorn. Saute until fragrant

Add in szechuan chili sauce and continue to saute for about 30 seconds. Add in the chicken broth and bring it to boil

While boiling, add in the fish fillet pieces and let them cook until they turn white. Add in tofu cubes. Season with salt and pepper

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