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Green Sichuan Pepper Fish - 青花椒魚

Green Sichuan Pepper Fish – 青花椒魚

  • Total Time: 0 hours


Units Scale
  • 3/4 to 1 pound white-fleshed fish fillets such as tilapia, red snapper or cod (TFD prefers Black Cod)
  • 1 teaspoon kosher salt
  • 2 to 3 tablespoons cornstarch
  • 2 to 3 minced garlic cloves
  • 1 tablespoon thinly sliced ginger
  • 1 quart chicken or fish broth (TFD prefers chicken broth)
  • 2 tablespoons Shaoxing wine (or golden sherry)
  • 1 tablespoon Chinese light soy sauce
  • 4 stalks Chinese celery with leaves (or 3 stalks Western celery), cut into batons about 3 inches long and 1/2 inch wide (TFD note – if forced to use Western celery, de-string it first)
  • 1 seedless cucumber, cut in similar size to celery
  • 1 cup soybean sprouts
  • 2 tablespoons green Sichuan peppercorns
  • 4 scallions, cut in 2-inch lengths
  • Additional salt if needed
  • 2 tablespoons green Sichuan pepper oil (optional) (TFD note – I like it with this)
  • 2 to 4 thinly sliced green jalapeno or serrano chilies, according to their heat level and your desired spiciness
  • 1 thinly sliced cayenne or other red pepper for contrasting garnish
  • cilantro for garnish (optional)


  1. Slice the fish fillets into large bite-size pieces. Mix with 1 teaspoon kosher salt and enough cornstarch to lightly coat them.
  2. Heat a wok over high heat until hot and add 2 tablespoon canola or peanut oil. When oil is hot, add ginger and garlic and lower heat to medium. Stir-fry briefly but do not brown.
  3. Add the chicken (or fish) broth, Shaoxing wine and soy sauce and bring to a boil. Add the celery and cucumber pieces and cook at a low boil until partially cooked. Add the soybean sprouts and cook a minute longer.
  4. Add the green Sichuan pepper and continue to cook briefly at a low simmer, stirring and combining ingredients well.
  5. Add in the fish slices and scallions. Cook just until fish is done, being careful not to overcook it. Taste broth and add more salt if needed.
  6. Pour fish soup into a large serving bowl. If using green Sichuan pepper oil for more flavor, spoon it over the top of the soup. Garnish with green and red chili slices and cilantro if using. Serve hot with rice.
  7. Notes:
  8. Leftover broth makes a fabulous noodle soup broth. Just strain the soup and refrigerate the broth for later use.
  • Prep Time: 0 hours
  • Cook Time: 0 hours


  • Calories: 291.83 kcal
  • Sugar: 3.98 g
  • Sodium: 1303.69 mg
  • Fat: 11.79 g
  • Saturated Fat: 1.7 g
  • Trans Fat: 0.03 g
  • Carbohydrates: 18.03 g
  • Fiber: 3.56 g
  • Protein: 29.47 g
  • Cholesterol: 49.61 mg