Spicy Indian-Style Hummus
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Spicy Sichuan “Water Boiled” Fish and Celery Shui Zhu Yu
Ingredients
- 1 tsp. kosher salt
- 3 egg whites
- 1⁄4 cup cornstarch
- 1 1⁄2 lb. boneless, skinless mahi mahi filet, cut into 1-inch pieces
- 3 pieces pieces of cassia bark or cinnamon sticks
- 3 whole star anise
- 1 whole black cardamom pod
- 4 cloves garlic, peeled and smashed
- 1 bunch scallions, trimmed and cut into 1-inch pieces
- 1 (3-inch) piece ginger, peeled and thinly sliced
- 2 tbsp. chile bean sauce (doubanjiang)
- 2 tbsp. fermented and salted black beans (douchi), rinsed
- 4 stalks celery, cut into 1-inch pieces
- 1⁄2 cup Shaoxing wine
- 2 tsp. sesame seeds
- Roughly chopped cilantro, to garnish
- Sichuan chile oil, to garnish
Instructions
Spicy Sichuan “Water Boiled” Fish and Celery (Shui Zhu Yu) serves 4 original recipe by Saveur.
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