Miao Red-Sauced Fish

At first glance these eye-catching chile peppers look like red jalapeno. However, they have a different flavor and are less meaty than Jalapeno. Red Fresnos are great roasted and added to salsas. Try grilling them alongside your steaks or in kabobs.

When roasting these they should char, blister, and become soft. Try substituting these in your favorite chile recipes.

Heat Scale
Submit Recipe


Ingredients:

One 1 1/2-lb freshwater fish, such as white bass, white perch, or tilapia, cleaned and scaled. You can also use already cut fillets.

2 Tbs peanut or vegetable oil

1 generous Tbs sliced garlic

1 Tbs thinly sliced red chile, seeded and sliced

1/2 tsp ground dry-roasted Sichuan peppercorns

1 tsp chile bean paste (note: chile bean paste is widely availabe in Asian grocery stores. Look for the Lee Kum Kee brand.)

1 cup water

1/2 cup diced fresh or canned tomato

1/2 tsp salt, or to taste

1/4 cup minced Chinese celery leaves or cilantro to garnish (optional)

Instructions:

Wash the fish and then cut it crosswise into wide steaks (if using whole fish). Set aside.

Heat oil in a wide heavy saucepan over medium-high heat. When the oil is hot, add garlic and stir-fry for a moment. Toss in the sliced chiles and cook until the garlic has softened, about 1 minute.

Add the Sichuan pepper, chile bean paste and water, stirring to dissolve the flavorings and bring to a boil. Add tomato and gently boil until it is well-softened and falling apart, about 3 minutes. Lower the heat and simmer for 10 minutes. Stir in the salt, then taste and adjust.

Add fish to the pan and cook until the fish is opaque. Serve the fish in a wide serving bowl, pour sauce over it, and garnish with celery leaves or cilantro.

From “Beyond the Great Wall” by Jeffrey Alford and Naomi Duguid.