Chinese Szechuan Spicy Fish Soup

From Jeanette's Healthy Living

This is spicy! Reduce the amount of Szechuan hot bean sauce and hot chili peppers if you like, but for the full efffect, I recommend using all the spices. I used barrimundi fish, which is a mild white fish, high in omega-3 fatty acids.

1 pound white firm flesh fish fillet (barrimundi, tilapia, catfish or flounder would work)

Fish Marinade:
1 egg white
1/8 teaspoon salt
2 teaspoons rice wine
1 tablespoon cornstarch

2 tablespoons grapeseed oil
1 tablespoon Szechuan hot bean sauce
One 1" piece of ginger, peeled and sliced
4 cloves garlic, sliced
1 scallion, cut into 1/2" pieces
1 tablespoon Szechuan peppercorns
1/4 cup Szechuan dried red chili peppers
1 tablespoon rice wine
2 teaspoons soy sauce
2 cups fish or chicken stock
2 celery stalks, sliced
1 cup napa cabbage, cut up

Cut fish into 2" pieces. Mix Fish Marinade ingredients and toss well with fish fillet. Set aside to marinade for 20 minutes.

Heat oil in a large pot. Add hot bean sauce and stir until fragrant, about 1 minute. Add ginger, garlic, half of scallions, Szechuan peppercorns, and dried chili peppers. Cook until fragrant, about 1-2 minutes, being careful not to burn the peppercorns or chili peppers. Add rice wine and soy sauce and stir another minute. Add stock and bring to a boil.

Place celery and napa cabbage in a clay casserole. Lay marinated fish on top; pour stock on top. Bring to a boil, then reduce heat and simmer, covered, for 15 minutes until fish is cooked through.

Serve over steamed rice.

Serves 4.