Szechuan Ma La Poached Fish Soup...

I am an absolute fan of this soup... Ma la or Ma lat means numb spicy which is exactly what this Szechuan-style evokes on your taste buds. This soup served at restaurants is filled to the brim with red chilis in a pool of red oil and looks scorching hot, but in fact it's tamer than appearance. Coupled with the addictive slightly lemony taste and numb tingling sensation left on your tongue from the Szechuan peppercorns, it makes for a bold, rich and complex eating experience. I sweat and my sinuses act up but it's so worth it! The white fish poached in the soup, is oh so tender and soft. So many I know who don't like fish, love this soup and actually go and seek it out in restaurants! I tone the spiciness waaaay down to serve to my family and when I teach it in my Chinese class. And the results are divine indeed!

We made fish three ways in my recent Chinese cooking class. Scroll down for more...

My version... Homestyle!

What you would get at the restaurant. Ouchy!

Szechuan Spicy Ma La Fish Casserole
Makes 4 Servings

1 lb. white firm basa fish fillet, frozen and thawed, cut into large bite size pieces. (You can use rockfish, catfish or tilapia)

Note: Remove as much water as possible before marinating.

Fish Marinade:
1 egg white, reserve egg yolk (see tip below for pan-fried fish)
1/8 tsp. salt
2 tsp. rice wine
1 Tbsp. cornstarch

2 Tbsp. oil
1 Tbsp. Szechuan hot bean sauce or Toban Djan (Chili bean sauce)
4 cloves garlic, coarsely chopped
1 green onion, cut into 1/2″ pieces
1/2 Tbsp. Szechuan peppercorns
10 Szechuan dried red chili peppers
1 Tbsp. rice wine
2 tsp. soy sauce
2 cups chicken stock or 2 cups water with 1 Tbsp. chicken bouillon seasoning
2 celery stalks, sliced
1 cup nappa cabbage, sliced
1 package of thin bean thread (use 2 to 4 bundles)
Green onion, sliced for garnish

Cut fish into 2″ pieces. Mix Fish Marinade ingredients and toss well with fish pieces. Set aside to marinade for 20 minutes.

Marinating the fish with egg white gives it a velvety, slippery smooth texture.

 
Place celery and nappa cabbage in a clay casserole. Pull apart bean thread bundles and place on top evenly, then lay the marinated fish over.

Heat oil until medium-hot in a skillet. Add chili bean sauce and stir until fragrant. Add garlic, green onions, Szechuan peppercorns, and dried chili peppers. Cook until fragrant, about 1-2 minutes, being careful not to burn the peppercorns or chili peppers. Add rice wine and soy sauce and stir another minute. Add stock and bring to a boil. Pour soup on top of fish. Bring to a boil, then reduce heat and simmer, covered, for 15 minutes until fish is cooked through. Sprinkle with sliced green onions.

This was the ma la fish skillet I made with my seniors in the Monday's Chinese cooking class. They wanted spicy, so I gave them spicy.... but much, much tamer and they loved it!

Easy Pan-Fried Fish: With 1 lb. bite-size fish pieces, marinate with the reserved egg yolk, 1/8 tsp. salt, 2 tsp. cooking wine and 1 Tbsp. cornstarch. Heat 1 Tbsp. oil in a fry pan. Pan-fry both sides until cooked, golden and slightly crispy. 

I used sole fillets to show my class that other kinds of fish work. Firm is best as flaky fish do not hold up well for pan-frying. Perfect paired with Japanese mayonnaise.

We made fish three ways :D. The third dish is Steamed Fish Fillets with Ginger and Green Onions. Cantonese cuisine is not complete without a dish of steamed fish, traditionally prepared whole and served in an oval dish. Using frozen fish fillets is a convenient option, just as delicious, and a cinch to prepare with no fish skin or bones to contend with at the table!

Steamed Fish Fillets with Ginger and Green Onions

Let's Eat!!!

Full Recipe:

Szechuan Spicy Ma La Fish Casserole
Makes 4 Servings

1 lb. white firm basa fish fillet, frozen and thawed, cut into large bite size pieces.
Note: Remove as much water as possible before marinating.

Fish Marinade:
1 egg white, reserve egg yolk (see tip below for pan-fried fish)
1/8 tsp. salt
2 tsp. rice wine
1 Tbsp. cornstarch

2 Tbsp. oil
1 Tbsp. Szechuan hot bean sauce or Toban Djan sauce
4 cloves garlic, coarsely chopped
1 green onion, cut into 1/2″ pieces
1/2 Tbsp. Szechuan peppercorns
10 Szechuan dried red chili peppers
1 Tbsp. rice wine
2 tsp. soy sauce
2 cups chicken stock or 2 cups water with 1 Tbsp. chicken bouillon seasoning
2 celery stalks, sliced
1 cup nappa cabbage, sliced
1 package of thin bean thread (use 2 to 4 bundles)
Green onion, sliced for garnish

Cut fish into 2″ pieces. Mix Fish Marinade ingredients and toss well with fish pieces. Set aside to marinade for 20 minutes.

Place celery and nappa cabbage in a clay casserole. Pull apart bean thread bundle and place on top evenly, then lay the marinated fish over.

Heat oil until medium-hot in a skillet. Add chili bean sauce and stir until fragrant. Add garlic, green onions, Szechuan peppercorns, and dried chili peppers. Cook until fragrant, about 1-2 minutes, being careful not to burn the peppercorns or chili peppers. Add rice wine and soy sauce and stir another minute. Add stock and bring to a boil. Pour soup on top of fish. Bring to a boil, then reduce heat and simmer, covered, for 15 minutes until fish is cooked through. Sprinkle with sliced green onions.