Kung Pao Fish With Dried Chilies and Sichuan Peppercorns Recipe

Serves: 4 Save

Ingredients (17)

  • 1 pound firm white-fleshed fish fillets, such as catfish or tilapia, cut into 1-inch pieces
  • 1 tablespoon egg white, lightly beaten
  • 1 teaspoon soy sauce
  • 1/4 teaspoon ground white pepper
  • 2 tablespoons cornstarch
  • 1 tablespoon doubanjiang (see note)
  • 2 teaspoons rice vinegar
  • 1 tablespoon soy sauce
  • 2 teaspoons sugar
  • 3 tablespoons water
  • 1 teaspoon cornstarch
  • 2 cups plus 1 tablespoon peanut or vegetable oil, divided
  • 4 scallions, cut into 1-inch pieces on the bias
  • 10 to 15 hot Chinese dry chili peppers, halved
  • 4 medium cloves garlic, finely minced
  • 2 teaspoons Sichuan peppercorn
  • 1/4 cup roasted-garlic-flavored peanuts or regular roasted peanuts

Directions

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