Szechuan Pepper Fish
Submitted by yeyopan
Szechuan pepper fish with hoisin glaze, rice vinegar, and sesame oil, broiled until slightly crusty. A quick Chinese-inspired baked cod recipe with bold numbing spice and savory depth.
YIELD
4 servingsPREP
10 minCOOK
10 minREADY
20 minSzechuan peppercorns do something no other spice can: they make your lips tingle and buzz. Crushed coarsely and scattered over glazed cod fillets, they transform a simple weeknight fish into something electric.
The glaze here is a quick stir-together of hoisin sauce, rice vinegar, garlic, and sesame oil. It caramelizes under the broiler into a sticky, savory crust that shatters against the flaky white fish underneath.
The whole thing comes together in about 20 minutes, start to plate.
Kitchen Tips
- Crush peppercorns coarsely, not fine. You want irregular pieces that deliver little bursts of numbing heat as you eat, not a uniform powder.
- Watch the broiler closely. Three minutes can turn into burnt in a hurry. Stay nearby and pull the fish when the glaze is bubbly and just starting to char at the edges.
- Cod works best here, but halibut, sea bass, or even thick-cut tilapia can stand in. Choose fillets at least 1 inch thick so they stay moist.
- Serve over steamed jasmine rice to soak up the extra glaze that drips to the pan.
Variations
- Szechuan Salmon: Use skin-on salmon fillets for richer flavor. Broil skin-side down the entire time.
- Spicier Version: Add a teaspoon of chili oil to the hoisin glaze for a double layer of heat alongside the numbing peppercorns.
Ingredients
Directions
Crush the peppercorns coarsely in a mortar and pestle.
(Or wrap in a small piece of plastic wrap and crush with a heavy pan.). Stir together the hoisin sauce, garlic, vinegar, and sesame oil. Place the fish on a broiling pan and spread with about ½ the sauce.
Sprinkle with ½ of the peppercorns; sprinkle lightly with salt.
Bake in a preheated 450F oven 7 minutes.
Remove the fish from the oven.
Raise the oven rack to the highest position and turn the heat to broil.
Spread the fish with the remaining sauce and sprinkle with the remaining peppercorns.
Broil 3 minutes, or until the fish tests done, and is slightly crusty.
Serve with lemon or lime wedges.
Makes 4 servings.
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