| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Chinese | Chinese5 | 4 | servings | |
INGREDIENTS
| 1 | ts | Szechuan peppercorns |
| 2 | tb | Hoisin sauce |
| 1 | md | Clove garlic; peeled |
| Through a press | ||
| 1 1/2 | tb | Rice vinegar |
| 1 | ts | Sesame oil |
| 1 1/3 | lb | Cod; cut into 4 pieces |
| 1/8 | ts | Salt |
| 4 | Lemon or lime wedges |
INSTRUCTIONS
Crush the peppercorns coarsely in a mortar and pestle. (Or wrap in a small piece of plastic wrap and crush with a heavy pan.)... Stir together the hoisin sauce, garlic, vinegar, and sesame oil. Place the fish on a broiling pan and spread with about 1/2 the sauce. Sprinkle with 1/2 of the peppercorns; sprinkle lightly with salt. Bake in a preheated 450F oven 7 minutes... Remove the fish from the oven. Raise the oven rack to the highest position and turn the heat to broil. Spread the fish with the remaining sauce and sprinkle with the remaining peppercorns. Broil 3 minutes, or until the fish tests done, and is slightly crusty.... Serve with lemon or lime wedges. Makes 4 servings.... From the Philly Enquirer Posted to CHILE-HEADS DIGEST V3 #, converted by MM_Buster v2.0l.
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