Braised Fish And Napa Cabbage With Chilies Recipe

Name: Braised Fish And Napa Cabbage With Chilies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 egg white, beaten; 2 tablespoons cornstarch; 1 teaspoon sugar; Salt; 1 pound skinless tilapia or gray sole fillets, cut in 2-inch squares; 1 tablespoon Sichuan peppercorns (sold in Chinese groceries); 2 cups peanut oil; 2 tablespoons minced fresh ginger; 2 cloves garlic, minced; 6 cups Napa cabbage in 2-inch pieces; 1 leek, white part only, coarsely chopped; 1/2 cup chicken stock; 2 tablespoons soy sauce; 2 teaspoons chili paste with soybeans (sold in Chinese groceries), or to taste; 1/2 teaspoon red pepper flakes; 1 scallion, white part only, trimmed and cut in thin slivers

Servings: persons

1 egg white, beaten
2 tablespoons cornstarch
1 teaspoon sugar
Salt
1 pound skinless tilapia or gray sole fillets, cut in 2-inch squares
1 tablespoon Sichuan peppercorns (sold in Chinese groceries)
2 cups peanut oil
2 tablespoons minced fresh ginger
2 cloves garlic, minced
6 cups Napa cabbage in 2-inch pieces
1 leek, white part only, coarsely chopped
1/2 cup chicken stock
2 tablespoons soy sauce
2 teaspoons chili paste with soybeans (sold in Chinese groceries), or to taste
1/2 teaspoon red pepper flakes
1 scallion, white part only, trimmed and cut in thin slivers

1
Mix egg white, cornstarch, sugar and pinch salt in small bowl.
2
Place fish pieces in shallow bowl, pour egg white mixture over them and turn to coat.
3
Set aside 15 minutes.
4
Heat wok.
5
Add Sichuan peppercorns, and toast until fragrant.
6
Remove, cool briefly, grind in mortar and pass through fine sieve.
7
Add oil to wok.
8
When beginning to smoke, add fish, reduce heat and cook about 30 seconds, turning with tongs.
9
Remove fish with slotted spoon, drain well on paper towels and set aside.
10
Pour off all but 1 1/2 tablespoons oil, reserving 2 tablespoons for Step 5.
11
Turn heat to high.
12
Add ginger and garlic to wok, stir-frying until they start to brown, and add cabbage and leek.
13
Stir-fry until wilted.
14
Mix together chicken stock, soy sauce and chili paste, and add.
15
Bring to simmer.
16
Season to taste with salt.
17
With slotted spoon, transfer cabbage and leek to deep serving platter.
18
Top with fish, and spoon on cooking liquid.
19
Heat reserved oil, add pepper flakes and ground Sichuan pepper and cook 10 seconds, until spices sizzle.
20
Pour over fish, scatter scallion slivers on top and serve.

816

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 egg white, beaten, 2 tablespoons cornstarch, 1 teaspoon sugar, Salt, and more.

Yes, Braised Fish And Napa Cabbage With Chilies falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Braised Fish And Napa Cabbage With Chilies

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions