(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
- Defrost (if applicable) and pat the fish fillets dry with a paper towel.
- Cut into 1" sections.
- Lightly dredge fish in seasoning mix:
- 3 parts salt
- 2 parts ground pepper
- 1 part sugar
- 1 part corn starch
- Heat 1" of oil in a wok or skillet.
- Fry fish in batches (to prevent heat drop or sticking)
- Remove and drain on rack or brown paper
- Optionally, just before serving, stir fry chilis or onions to top.
Postickers, Sichuan Style
- From frozen, microwave potstickers to thaw and partly cook.
- Heat a wok or small skillet
- When it's hot, add oil and dried chilis and ground sichuan or long pepper
- After a few moments to infuse the oil, add the potstickers
- After 30 seconds, add 1 cup chicken stock, 2-4 tbsp soy sauce, 1-3 cloves chopped garlic
- Cover and simmer until time to serve, at least 1 minute