Gallery
Sichuan Pepper Fish Bones
This dish brings together the sweet tender flavor of fish bones with a delightful spicy kick from red Sichuan peppercorns creating a unique taste experience that is both comforting and invigorating. The combination of light soy sauce oyster sauce and ginger adds depth while the cornstarch coating ensures a satisfying crispy texture. It is a […]
- Prep
- 18m
- Cook
- 30m
- Total
- 48m
- Servings
- 2
- Difficulty
- Easy
- Spice
- 2/5
- Cuisine
- Chinese
IngredientsWhat you'll need for Sichuan Pepper Fish Bones
| Ingredient | Amount |
|---|---|
| fish bones (fish frame, meat on) | 2 as needed |
| ginger | 12 as needed |
| scallion | 1 as needed |
| white pepper powder | 1/2 |
| light soy sauce | 2 as needed |
| oyster sauce | 1 as needed |
| salt | 12 as needed |
| red Sichuan peppercorns | 50 as needed |
| cornstarch | 2 as needed |
| cooking oil | 50 as needed |
- fish bones (fish frame, meat on)2 as needed
- ginger12 as needed
- scallion1 as needed
- white pepper powder1/2
- light soy sauce2 as needed
- oyster sauce1 as needed
- salt12 as needed
- red Sichuan peppercorns50 as needed
- cornstarch2 as needed
- cooking oil50 as needed
Cooking StepsHow to cook Sichuan Pepper Fish Bones step by step
-
Step 1Briefly boil the authentic Sichuan Hanyuan red Sichuan peppercorns in a small amount of water. Remove as soon as it comes to a boil — this releases the numbing aroma naturally and lets the peppercorns absorb some moisture.
-
Step 2Heat oil in a cold wok, then gently fry the drained Sichuan peppercorns over low heat. Once the fragrance is released, turn off the heat and let the peppercorns steep in the oil as it cools.
-
Step 3Once cooled, pour the Sichuan pepper oil and peppercorns over the fish bones and mix in the other marinade ingredients.
-
Step 4Refrigerate to marinate. I marinated at noon and air-fried in the evening. Before cooking, pick out the ginger slices and scallion pieces so they don’t burn.
-
Step 5Arrange the fish bones in the air fryer basket. Cook at 180°C for 20 minutes, then another 5 minutes at 200°C. Flip halfway through.
-
Step 6This is what they looked like before the extra 5 minutes at 200°C.
-
Step 7After the extra 5 minutes — only one piece was left! (They were that good.)
Sichuan Pepper Fish Bones
This dish brings together the sweet tender flavor of fish bones with a delightful spicy kick from red Sichuan peppercorns creating a unique taste experience that is both comforting and invigorating. The combination of light soy sauce oyster sauce and ginger adds depth while the cornstarch coating ensures a satisfying crispy texture. It is a […]
Ingredients
- 2 as needed fish bones (fish frame, meat on)
- 12 as needed ginger
- 1 as needed scallion
- 1/2 white pepper powder
- 2 as needed light soy sauce
- 1 as needed oyster sauce
- 12 as needed salt
- 50 as needed red Sichuan peppercorns
- 2 as needed cornstarch
- 50 as needed cooking oil
Instructions
-
Briefly boil the authentic Sichuan Hanyuan red Sichuan peppercorns in a small amount of water. Remove as soon as it comes to a boil — this releases the numbing aroma naturally and lets the peppercorns absorb some moisture.
-
Heat oil in a cold wok, then gently fry the drained Sichuan peppercorns over low heat. Once the fragrance is released, turn off the heat and let the peppercorns steep in the oil as it cools.
-
Once cooled, pour the Sichuan pepper oil and peppercorns over the fish bones and mix in the other marinade ingredients.
-
Refrigerate to marinate. I marinated at noon and air-fried in the evening. Before cooking, pick out the ginger slices and scallion pieces so they don’t burn.
-
Arrange the fish bones in the air fryer basket. Cook at 180°C for 20 minutes, then another 5 minutes at 200°C. Flip halfway through.
-
This is what they looked like before the extra 5 minutes at 200°C.
-
After the extra 5 minutes — only one piece was left! (They were that good.)
