My day job doesn’t pay much – it’s safe to say I’ll never be a rich man. But I do get to travel a couple times a year for work to various parts of the world and that’s pretty darn cool. I visited China in March and ate some extraordinary food during my trip, largely thanks to the fact that my co-workers in Shanghai are foodies too. I also ate a few questionable meals, the details of which are probably best left to your imagination. But there was one dish that I’ve been dying to make since I got back.
I had several variations of a Sichuanese fish dish made with chilies and Sichuan peppercorns. The best was at a little hole-in-the-wall restaurant in Shanghai. The recipe below is based on one from Fuchsia Dunlop’s excellent Sichuanese cookbook, Land of Plenty, but with a few modifications (I’ve added peanuts, celery and bean sprouts). This recipe isn’t very spicy at all, so if you’re up for it, adjust the chilies and Sichuan peppercorns accordingly.
Posted by puddingpop 
