Chilean Seabass – 1 pound

Organic Shitake Mushrooms – 100 grams

Green Onion – 2 stalks

Ginger – 8 grams

Garlic – 3 cloves

Dried Chili Peppers – 50 grams

Red Sichuan Peppercorns – 15 grams

Chili-Bean Paste – 3 tablespoons

Olive Oil – 1 tablespoon

Sesame Oil – 1 tablespoon

Water – 4 cups

Sea Salt – 1 teaspoon

Cilantro – few springs

Sichuan Boiled Fish (水煮鱼 Shuǐ Zhǔ Yú) – The Sichuan Province, a province in the southwest of China, takes pride in its diverse ethnic culture and outstanding cuisine. Centuries ago, the Sichuan cuisine experienced a culinary awakening when European explorers brought chili peppers from the New World to Asia. The Sichuan cuisine has a special character, influenced by the region’s warm climate, diverse ingredients and various cooking techniques. The Chili Peppers and Sichuan Peppercorns (花椒 huā jiāo) are primary ingredients in the Sichuan cuisine. The Sichuan Peppercorns, also known as Sichuan Peppers, are fragrant spices harvested from a tree-shrub of the citrus family. The two edible species are red and green Sichuan Peppers, defined by their citrusy flavor, potent aroma and numbing sensation they produce. In Chengdu, the capital of the Sichuan Province, we discover bewildering varieties of spices and purchase for our recipe red Sichuan Peppercorns. We use Dried Chili Peppers mixed with spices, offered as a gift from the chef of our hotel. We select the “Hot Oil” Judy Fu’s Gourmet Sauce, available in Asian markets in the USA, containing chili pepper and a broad bean paste. The Chilean Seabass has a mild flavor and a buttery texture, complementing the fragrant herbs and the Sichuan spices. Our flavorful Sichuan Boiled Fish recipe recreates our culinary experiences in the lively city of Chengdu.