Green Sichuan Peppercorns and Coconut Milk Cod

Previously, we explored the differences between Sichuan green Sichuan peppercorns and red Sichuan peppercorns. Today, we’re showcasing a recipe that puts green Sichuan peppercorns in the spotlight: Green Sichuan Peppercorns and Coconut Milk Cod.

While this dish isn’t a local favorite in Sichuan—the birthplace of Sichuan peppercorns—it’s been crafted with a global audience in mind. Designed to be approachable for Sichuan peppercorn enthusiasts worldwide, it’s an international twist that’s as visually appealing as it is healthy. We’re confident this dish will win over palates everywhere.

Now, let’s dive into the step-by-step guide to making this unique and delicious creation!

Green Sichuan Peppercorns and Coconut Milk Cod Ingredients

10.58 oz silver cod, 1 fresh coconut, 5.99 oz green chili peppers, 1.06 oz garlic, 0.71 oz ginger slices, 1.06 oz green onion (green parts only), 2.65 oz coconut cream, 3.53 oz king oyster mushroom (cut into chunks), 0.11 oz fresh Sichuan peppercorns, 2.12 oz green Sichuan pepper spicy sauce, 0.35 oz oyster sauce, 0.35 oz chicken powder, 0.18 oz spicy umami sauce, 0.18 oz cornstarch, appropriate amount of cooking oil.

Green Sichuan Peppercorns and Coconut Milk Cod Instructions

1. Rinse the silver cod thoroughly and cut it into 1.18–1.57 inch cubes. Pat the surface dry with kitchen paper, dust a thin layer of cornstarch evenly over the cod cubes, and set aside. Crack open the top of the fresh coconut and pour out about 0.88 oz of coconut water for later use. Cut the king oyster mushrooms into irregular chunks and pat dry with kitchen paper. Wash the green chili peppers and cut them into small sections. Peel the garlic and slice it. Slice the ginger, and cut the green onion into sections for garnish.

   
   

2. Heat a small amount of cooking oil in a pan over medium-low heat. Add the green chili sections, garlic slices, and ginger slices. Sauté until fragrant and slightly golden brown, then immediately turn off the heat and let the mixture cool. Add the green Sichuan pepper spicy sauce, oyster sauce, chicken powder, and spicy umami sauce. Blend or stir well with a fork to make a smooth sauce.

   
   

3. Pour an appropriate amount of cooking oil into a frying pan and heat it to 320°F over medium-low heat. Place the cornstarch-dusted cod cubes in the pan. Fry the skin side or the thicker side first for about 2 minutes until golden and crispy on the bottom. Flip the cod cubes and fry for another 1 minute until the surface is lightly browned. Remove and set aside. In the same pan, add a little more oil, then put in the king oyster mushroom chunks. Sauté over medium-low heat until golden and crispy on both sides, then take them out and set aside.

   
   

4. Mix the 0.88 oz of coconut water extracted from the coconut with the 2.65 oz of coconut cream. Pour the mixture into a pot and heat until it simmers gently. Add 5.29 oz of the prepared sauce, stir well, and simmer over low heat for 1 minute.

   
   

5. Add the fried cod cubes and king oyster mushroom chunks to the pot. Gently toss to coat the ingredients evenly with the sauce. Cover the pot and simmer over low heat for 2 minutes. Finally, transfer the dish to the hollowed-out coconut shell, drizzle with the remaining sauce, sprinkle with fresh Sichuan peppercorns, and garnish with green onion sections to serve.