Thai Saltfish Stir Fry


Ingredients for the Thai sauce:
1 Tbsp. unsalted butter, softened
¾ cup Vegetable broth
¼ cup creamy peanut butter
2 Tbsp. soy sauce
2 tsp. rice wine vinegar
1 clove garlic, minced
2 tsp. red curry paste
2 tsp. cornstarch
1 tsp freshly ground Sichaun peppercorns, divided

Ingredients for the salted fish:
4 salted pollock fillets, prepared
1 Tbsp. peanut oil
1 tsp freshly ground Sichaun peppercorns
½ tsp. garlic powder
2 Tbsp. unsalted butter, softened
2 lemons (reserve one for garnish)
½ Tbsp. fresh parsley, minced
¼ cup toasted slivered almonds
Kosher salt

Ingredients for the Cabbage:
1 tsp freshly ground Sichaun peppercorns
1 piece of ginger, peeled and minced
½ Tbsp. fresh parsley, minced
1½ cups baby carrots, julienne
1½ cups bok choy, chopped
3 cups Napa cabbage, chopped
1½ cups red cabbage, chopped
3 medium sweet red peppers, seeded and chopped
2 medium sweet yellow peppers, seeded and chopped
1 Tbsp. soy sauce
1 clove of garlic, minced
3 Tbsp. peanut oil
½ Tbsp. fresh parsley
½ cup toasted slivered almonds


Thai Sauce
Melt 1 Tbsp. butter, in a small saucepan, over medium-high heat; whisk in all of the ingredients into the butter until well combined. Cook until mixture thickens; reduce heat to lowest setting and let sauce simmer 10 minutes.

Heat wok or large nonstick skillet with high sides over medium heat until drop of water sizzles in pan when dropped. Add remaining 2 Tbsp. butter and 1 Tbsp. peanut oil and swirl melting butter and oil to coat pan.

Season each side of fillets with a little salt, about 1 tsp. of Sichaun peppercorns and garlic powder.

Carefully place the seasoned fish in the pan and cook for about 1 minute per side, flipping once. Using a thin long spatula, carefully remove each fillet and place on a heatproof plate. Drizzle some of the juice from one of the lemons over each fillet and garnish with ½ Tbsp. parsley and ¼ cup slivered almonds; keeping warm.

Wipe wok or skillet clean with paper towels. Heat wok or skillet again over medium heat until drop of water sizzles in pan when dropped. Add remaining 3 Tbsp. of peanut oil to heated pan, swirl to coat. Add all of the ingredients, tossing to blend and stir fry to cook until cabbage just begin to wilt slightly. Quickly remove wok or skillet from heat, and remove cabbage, carrots and peppers with a large slotted spoon.

Serve the Stir-fry topped with a piece of saltfish and drizzle with Thai sauce. Cut remaining lemon into half slices for garnish.

Makes 4 servings.