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Ingredients
US|METRIC
4 SERVINGS
- 1 1/4 lb. filet (firm white fish, such as catfish or petrale sole, cut into 2-inch pieces)
- 1/2 inch fine sea salt
- 2 tsp. Shaoxing rice wine (or dry sherry)
- 1/4 cup neutral oil (such as canola)
- 8 chiles de arbol (dried, or other slender moderately hot chiles, halved lengthwise with scissors and seeded)
- 2 tsp. Sichuan peppercorns (red or green)
- 4 rib celery (6 ounces, cut on a steep diagonal into ½-wide pieces)
- 12 oz. napa cabbage (cut into 2-inch pieces)
- 3 green onions (cut into 3-inch lengths, whites separated from greens)
- 2 slices ginger (unpeeled, bruised)
- 3 Tbsp. bean sauce (Sichuan fermented chile, dou ban jiang)
- 3 cups chicken stock (lightly salted, or 1, 14.5-ounce can chicken broth plus 1 1/3 cups water)
- 1/4 cup potato starch (or cornstarch combined with ¼ cup water)
- 2 tsp. soy sauce (as needed)
- 1 Tbsp. chile oil (Homemade, the regular kind is just fine)
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NutritionView More
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310Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories310Calories from Fat180 |
| % DAILY VALUE |
| Total Fat20g31% |
| Saturated Fat1.5g8% |
| Trans Fat |
| Cholesterol5mg2% |
| Sodium630mg26% |
| Potassium600mg17% |
| Protein8g |
| Calories from Fat180 |
| % DAILY VALUE |
| Total Carbohydrate26g9% |
| Dietary Fiber3g12% |
| Sugars9g |
| Vitamin A10% |
| Vitamin C45% |
| Calcium10% |
| Iron4% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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