September 4th, 2012

Ratatouille: Chef's Toque

Chinese Cooking, Salt & Pepper Mahi Mahi


(front to back) potstickers sichuan style, salt and pepper mahi mahi served over braised bok choy and mixed vegetables, green tea steamed rice, Lottie with milk

It's a somewhat fancy presentation but not too hard. And the ingredients aren't expensive or hard to find. I used frozen fish fillets and frozen veggies, which also makes it more affordable. The potstickers are also frozen and pre-made. (Though making your own is fun, it's time-consuming.)

Salt & Pepper Fish

  1. Defrost (if applicable) and pat the fish fillets dry with a paper towel.
  2. Cut into 1" sections.
  3. Lightly dredge fish in seasoning mix:
    • 3 parts salt

    • 2 parts ground pepper

    • 1 part sugar

    • 1 part corn starch

  4. Heat 1" of oil in a wok or skillet.
  5. Fry fish in batches (to prevent heat drop or sticking)
  6. Remove and drain on rack or brown paper
  7. Optionally, just before serving, stir fry chilis or onions to top.


Postickers, Sichuan Style

  1. From frozen, microwave potstickers to thaw and partly cook.
  2. Heat a wok or small skillet
  3. When it's hot, add oil and dried chilis and ground sichuan or long pepper
  4. After a few moments to infuse the oil, add the potstickers
  5. After 30 seconds, add 1 cup chicken stock, 2-4 tbsp soy sauce, 1-3 cloves chopped garlic
  6. Cover and simmer until time to serve, at least 1 minute


Happy cooking!