Ingredients
- 1 lb cod cheeks
For marinade
- 1 tablespoon Shaoxing wine
- 1 teaspoon soy sauce
- ¼ teaspoon white pepper
Spice Blend Coating
- ½ teaspoon white pepper
- ½ teaspoon black pepper
- ¼ teaspoon salt
- 1/2 teaspoon sugar
- 4 tablespoons of cornstarch or flour
For the Topping
- 1 tablespoon olive oil
- 3 green onions sliced into slanted rings
- 4 cloves garlic sliced
- ¼ teaspoon ground Szechuan peppercorns
- ½ tsp crushed red pepper
Instructions
For the Marinade
- Add the Shaoxing wine, soy sauce, and white pepper to a medium sized bowl. Mix thoroughly, add the cod cheeks to the marinade and toss. Let marinade about 20 minutes, tossing frequently.
For the Spice Blend Coating
- Using a medium sized bowl, combine the white pepper, black pepper, salt, and sugar, mix until blended. Add the cornstarch and stir until well blended.
For the Topping
- Heat 1 tablespoon olive oil in a small sauté pan. Once it is medium hot (beginning to shimmer), add the garlic, stirring constantly so it doesn’t brown. Add Szechuan pepper and crushed red pepper. Continue stirring and cooking another 1-2 minutes. Remove pan from heat. Set aside.
For the Cod Cheeks
- Add canola oil to a large sauté pan and heat until shimmering. Roll cod cheeks in the spice blend coating. Place cheeks into the hot pan being sure to space them so they aren’t overcrowded. Cook each side until golden brown, depending on the size of the cheeks, about 3-4 minutes a side. Use care when transferring to a plate.
- Plate the cheeks and spoon the topping mixture over them. Garnish with the chopped cilantro and squeezed lime juice.
Notes
You can also make this dish using a firm white fish such as cod, monkfish, or cusk. Szechuan peppercorns can be found at Asian Markets or online. You will need to grind it yourself. You can grind a bunch and put it away for future use. It’s a tongue tingling delight which really makes this dish.
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