Chongqing Numbing And Spicy Fish

Hurts so good! Ooh baby, it hurts so good!

If not already done , clean and gut fish.

Chop the head and tail off and reserve.

Split the fish body at the spine and chop the body into 1 wide chunks.

In your wok , boil several cups of water.

When water boils , put the mung bean sprouts in and blanch for about 1 minute drain and put blanched sprouts in a large dry bowl.

Dry wok.

Pour oil in wok and heat on medium-to-high flame.

When oil is hot , add the sichuan peppercorns and chilis.

When they smoke and fill air with their fragrance , add the ginger and the garlic.

Toss ingredients in the oil for a moment , and then add the fish chunks.

Continue tossing until the outside of the fish chunks are seared.

Add enough water to barely cover the fish , put a lid on and stir and simmer until the fish is done.

Salt to taste.

Remove fish chunks and place on top of mung bean sprouts , then pour wok liquid over fish.

Top with cilantro.

mung bean sprouts, fish, cooking oil, szechuan peppercorns, dried chilies, gingerroot, garlic cloves, salt, fresh cilantro, water