This is what the half piece of the cod. I have to fillet it and remove the skin myself. Nothing will go to waste even the skin. The skin make excellent snack by deep frying it and then sprinkle salt and pepper. I will use the remaining flesh and the bone to make a congee.
Each half of this piece of cod yields me about 8 ounce of boneless meat which is plenty of fish for each pot of Sichuan water poached fish.
the skin and the pieces with bone left over for other use
lightly marinated and protect with olive oil
soy bean sprouts
Chinese pickled mustard green - it adds dimensions to the dish
extracting the essence of the Sichuan pepper with cooking oil
I really went to town this time to make it over the top hot with plenty of chili pepper as well as the Sichuan pepper corns. As a result the dish gave a one two punch that knocked my socks off, and triggered runny nose and tears, all in a good way.
I didn't take photos of the stir fry of the vegetable with the fermented chili bean paste. It is a step that has no time to waste as things happens very quickly and emits a lot of oil smoke.
the fish slices are lay onto the top evenly and cooked with the lid on
I am lucky to have found this jar of good quality fermented soy bean paste from Taiwan. Its ingredients simply consist of chili pepper, soy bean, water, and salt.
hot fermented soy bean paste from Taipei, Taiwan (left)
this is the similar bean paste for sale in bulk in a fermented condiment shop in Hong Kong; this has whole soy beans and you would need to chop them up to prepare this dish
a fermented condiment shop in Hong Kong
this dish has so many facets in texture, tastes, and flavors; it encompasses heat, sour, salt, sweet, fat, and umami, and I cannot begin to describe the olfactory stimuli
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