Green Sichuan Peppercorn has a distinctly different taste than its red sisters and has become very popular in Sichuan over the years. The green peppercorn is very citrusy and numbing both on the nose and tongue. Its fresh and vegetal taste is a great match for fish, chicken and vegetables. Fresh green peppercorn is hard to come by outside China but the dried ones are available in some of the online stores.
- 350g fish fillet, thinly sliced 鱼肉（剔骨），切片
- 1 tablespoon potato or corn starch 生粉
- 1/3 teaspoon salt
- 1 tablespoon Chinese cooking wine 料酒
- 1 tablespoon cooking oil
- 2 tablespoons cooking oil
- 50g fresh green Sichuan peppercorn (substitute with 15g to 20g dried peppercorn depending on your tolerance of spice and numbness)
- 1 slice ginger
- 2-3 Sichuan fermented red pepper泡椒
- 4-6 fresh green chili, cut into small pieces
- 4-6 fresh red chili, cut into small pieces
- 500ml chicken stock
- 150g golden mushroom 金针菇
- 1/3 teaspoon or to taste salt
- Slice the fish thinly. Cut fresh red and green peppers and fermented red pepper into small pieces.
- Let’s marinate the fish fillet. In a bowl, add sliced fish fillet followed by corn starch, cooking wine, 1/3 teaspoon salt and 1 tablespoon of cooking oil. Mix it well. Set aside for 20 minutes.
- Place a pot onto stove over small-medium fire, add into ginger, all the fermented pepper, half of the green peppercorns, fresh peppers. Cook for about 5 minutes till fragrance. Add chicken stock and bring it to a boil.
- Add into golden mushroom. Turn the heat up to high. When the soup starts boiling, add into sliced fish fillet. Use chopsticks to gently move around the fish so all the small pieces can be nicely blended with the soup.
- Add 1/3 teaspoon of salt or to taste. Cook the fish for about 3-5 minutes. The fish is well cooked once the meat turns white. Place onto the other half of the green peppercorn and green and red peppers. Plate or serve with the cooking pot.