Recipe & Photography: Elaine Zuo | Story: Mike Nguyen

Few ingredients pair with fish as naturally as green Sichuan pepper. Its bright citrus aroma and gentle numbing sensation enhance delicate seafood without overwhelming it, bringing freshness, fragrance, and complexity to every bite.

Inspired by the green Sichuan pepper fish (青花椒鱼) dishes that became popular in Chongqing in the early 2000s, this recipe pairs crispy pan-seared fish with a vibrant herb sauce and fragrant Sichuan pepper-infused oil. The result is light, aromatic, and surprisingly simple to make at home.

Why Green Sichuan Pepper Took Off

For much of its history, green Sichuan pepper remained a regional ingredient. Less domesticated and less consistent than red Sichuan pepper, it was often viewed as a wilder cousin. That began to change when Chongqing chefs embraced new cultivars prized for their vivid aroma and bright málà character.

Today, varieties such as Tengjiao (藤椒), Hongya green pepper (洪雅青花椒), and Jinyang green pepper (金阳青花椒) are celebrated for their citrusy fragrance, floral complexity, and sparkling numbing sensation.

Why It Works With Fish

Unlike red Sichuan pepper, which is warm and deeply aromatic, green Sichuan pepper is brighter, fresher, and more citrus-forward. Its lively fragrance complements the natural sweetness of fish, making it especially popular in seafood dishes throughout western China.

Fresh green Sichuan pepper complements the fish's natural sweetness while adding layers of citrusy fragrance and málà sensation.

Ingredients

Fish

• 2 skin-on fish fillets (branzino, striped bass, snapper, rockfish, cod, halibut, or other firm white fish)

• Salt, to taste

• 1 tbsp 50Hertz Dried Green Sichuan Pepper

• 50 g fresh green Sichuan pepper*

• 2 shallots, finely diced

• 3 tbsp vegetable oil

*Note: Fresh green Sichuan pepper is traditional in this dish but can be difficult to source outside China. If unavailable, substitute an additional 1 teaspoon 50Hertz Dried Green Sichuan Pepper and garnish with a pinch of freshly crushed dried green Sichuan pepper.

Green Sichuan Pepper Herb Sauce

• 2 scallions

• 3 sprigs cilantro

• 1 thumb-sized piece ginger

• 2 garlic cloves

• 1 tbsp 50Hertz Green Sichuan Pepper Oil

• 1 tbsp water

• ½ tsp salt

• ¼ tsp sugar

Step 1: Make the Green Herb Sauce

Add the scallions, cilantro, ginger, garlic, 50Hertz Green Sichuan Pepper Oil, water, salt, and sugar to a food processor.

Pulse until a coarse, spoonable paste forms. Do not blend completely smooth.

Fresh Herbs and Aromatics

Scallions, cilantro, ginger, and garlic form the fresh, aromatic base of the sauce.

Finished Green Sauce

The finished sauce should have a thick, slightly textured consistency.

Step 2: Fry the Sichuan Pepper and Shallots

Heat the vegetable oil over medium heat.

Add the fresh green Sichuan pepper, dried green Sichuan pepper, and shallots. Fry gently for 2 to 3 minutes, stirring occasionally, until fragrant.

If fresh green Sichuan pepper is unavailable, use an additional 1 teaspoon dried green Sichuan pepper instead.

Do not allow the Sichuan pepper to burn.

Green Sichuan Pepper and Shallots

Gentle frying releases the pepper's citrusy aroma and infuses the oil with flavor.

Blooming the Pepper

The infused oil carries the pepper's citrusy fragrance throughout the dish.

Step 3: Pan-Sear the Fish

Pat the fish dry and season lightly with salt.

Place the fish skin-side down in the fragrant oil with the green Sichuan pepper and shallots.

Do not move it for 2 to 3 minutes, allowing a crisp golden crust to form.

Flip gently and cook the second side over medium heat until just cooked through.

Remove the fish from the pan.

Cooking the Fish

Leaving the fish undisturbed helps create a crisp, flavorful crust.

Step 4: Finish the Sauce

Increase the heat briefly and reheat the infused oil.

Carefully pour the hot oil over the blended herb sauce.

The hot oil blooms the herbs and intensifies their aroma.

Step 5: Assemble and Serve

Spread about 2 tablespoons of sauce on a serving plate.

Place the pan-fried fish fillet on top.

Garnish with fresh green Sichuan pepper. If fresh green Sichuan pepper is unavailable, garnish with a pinch of freshly crushed dried green Sichuan pepper.

Mix each bite of fish with the sauce as you eat.

Finished Dish

Fresh green Sichuan pepper brings brightness, fragrance, and a signature tingling sensation to every bite.

How to Serve

Serve immediately while the fish is hot and the skin is still crisp.

This dish pairs well with steamed rice, noodles, or simple vegetables, but the sauce is especially delicious with rice cakes, which soak up its bright herbal flavor and citrusy Sichuan pepper aroma.

Serving Suggestion

A rice cake alongside the fish is perfect for soaking up every last bit of the fragrant green sauce.

Final Thoughts

Crisp-skinned fish, fragrant herbs, and green Sichuan pepper come together in a dish that feels both vibrant and effortless.

Every bite delivers freshness, aroma, and a gentle málà sensation — proof that some of Sichuan cuisine's most memorable flavors come not from heat, but from fragrance.