Braised Fish And Napa Cabbage With Chilies

• 1 egg white, beaten
• 2 tablespoons cornstarch
• 1 teaspoon sugar
• Salt
• 1 pound skinless tilapia or gray sole fillets, cut in 2-inch squares
• 1 tablespoon Sichuan peppercorns (sold in Chinese groceries)
• 2 cups peanut oil
• 2 tablespoons minced fresh ginger
• 2 cloves garlic, minced
• 6 cups Napa cabbage in 2-inch pieces
• 1 leek, white part only, coarsely chopped
• 1/2 cup chicken stock
• 2 tablespoons soy sauce
• 2 teaspoons chili paste with soybeans (sold in Chinese groceries), or to taste
• 1/2 teaspoon red pepper flakes
• 1 scallion, white part only, trimmed and cut in thin slivers

1. Mix egg white, cornstarch, sugar and pinch salt in small bowl.
2. Place fish pieces in shallow bowl, pour egg white mixture over them and turn to coat.
3. Set aside 15 minutes.
4. Heat wok.
5. Add Sichuan peppercorns, and toast until fragrant.
6. Remove, cool briefly, grind in mortar and pass through fine sieve.
7. Add oil to wok.
8. When beginning to smoke, add fish, reduce heat and cook about 30 seconds, turning with tongs.
9. Remove fish with slotted spoon, drain well on paper towels and set aside.
10. Pour off all but 1 1/2 tablespoons oil, reserving 2 tablespoons for Step 5.
11. Turn heat to high.
12. Add ginger and garlic to wok, stir-frying until they start to brown, and add cabbage and leek.
13. Stir-fry until wilted.
14. Mix together chicken stock, soy sauce and chili paste, and add.
15. Bring to simmer.
16. Season to taste with salt.
17. With slotted spoon, transfer cabbage and leek to deep serving platter.
18. Top with fish, and spoon on cooking liquid.
19. Heat reserved oil, add pepper flakes and ground Sichuan pepper and cook 10 seconds, until spices sizzle.
20. Pour over fish, scatter scallion slivers on top and serve.

egg, cornstarch, sugar, salt, sichuan, peanut oil, fresh ginger, garlic, cabbage, only, chicken stock, soy sauce, chili paste, red pepper, scallion

Taken from cooking.nytimes.com/recipes/1793 (may not work)