Kung Pao Fish With Dried Chilies and Sichuan Peppercorns Recipe

Name: Kung Pao Fish With Dried Chilies and Sichuan Peppercorns Recipe
Yield: 4 servings
Ingredients: Catfish Fillet; Tilapia Fillet; Egg White; Soy Sauce; Freshly Ground White Pepper; Cornstarch; Sichuan Chili Bean Paste (Doubanjiang); Unseasoned Rice Vinegar; Soy Sauce; Sugar; Cornstarch; Peanut Oil; Vegetable Oil; Scallion; Dried Red Chinese Chile; Garlic Clove; Sichuan Peppercorns (Szechuan); Roasted, Garlic Flavored Peanuts; Roasted Peanuts

Serious Eats

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