Catfish à la Sichuan from The Mission Chinese Food Cookbook (page 132) by Danny Bowien and Chris Ying
- carrots
- cauliflower
- cilantro
- cinnamon sticks
- whole cloves
- fennel seeds
- fish sauce
- garlic
- fresh ginger
- beef stock
- dried shiitake mushrooms
- dashi kombu
- Sichuan pepper
- Old Bay seasoning
- catfish fillets
- whole star anise
- Sichuan pepper oil
- black cardamom pods
- peanut oil
- sesame oil
- Tianjin chiles
- raw peanuts
- chicken stock
- red onions
- green cabbage
- red jalapeño chillies
- rice vinegar
- doubanjiang
- dried chiles de arbol
- pickling liquid of your choice
- green Sichuan peppercorns
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EYB Comments
See recipe for variation.
Where’s the full recipe - why can I only see the ingredients?
Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.