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
  • 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.

Notes about this recipe

  • Eat Your Books

    See recipe for variation.

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