Saliva Fish, a Sichuan delicacy known for its numbing-spicy flavor and tender texture, is a beloved dish. Here’s a simple guide to crafting it at home.
Ingredients: Fresh fish fillets (1 lb), Sichuan peppercorns (1 tbsp), dried chilies (10), garlic (5 cloves), ginger (1 slice), scallions, soy sauce, vinegar, sugar, cooking wine, starch, and vegetable oil.
Steps:
1. Prep the Fish: Rinse fish fillets, pat dry, and marinate with 1 tbsp soy sauce, 1 tsp cooking wine, and 1 tsp starch for 15 minutes.
2. Make the Sauce: Heat 2 tbsp oil, stir-fry ginger, garlic, and dried chilies until fragrant. Add 3 tbsp soy sauce, 1 tbsp vinegar, 1 tsp sugar, and 1 cup water. Simmer 3 minutes, then set aside.
3. Cook the Fish: Boil water, blanch marinated fish for 1–2 minutes until just cooked. Drain and place in a serving dish.
4. Combine and Finish: Pour the hot sauce over the fish. Sprinkle with Sichuan peppercorns and scallions. Heat 3 tbsp oil until smoking, pour over the spices to release their aroma.
Serve immediately with steamed rice for an authentic fiery kick! Adjust spice levels by varying chili or peppercorn amounts to suit your taste.
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