• Ingredients: 23
  • Serves: 8
  • Prep: 45 mins
  • Bake: 2 1/2 hours

Lo bok with sichuan peppercorns and fresh red chiles with special equipment: a mandoline or other manual slicer. To make this lo bok with sichuan peppercorns and fresh red chiles for 8 persons you will need 45 mins for preaparation and 2 1/2 hours for baking.

Ingredients

  • Special equipment: a mandoline or other manual slicer

For peanut dressing

For noodle salad

  • 3/4 lb dried linguine fini or spaghetti
  • 4 scallions, thinly sliced
  • 1 red bell pepper, cut into 1/8-inch-thick strips
  • 1 yellow bell pepper, cut into 1/8-inch-thick strips
  • 3 tbsps. sesame seeds, toasted

For serving

  • 1/2 cup mascarpone
  • 2 tbsps. finely grated Parmigiano-Reggiano

Whisk together in medium bowl:

To serve:

  • *Chef Neal Fraser uses Chilean or European Turbot. If neither is available, gray sole or lemon sole can be substituted.
  • **Available at some supermarkets and specialty shops or at earthy.com.

Special equipment:

  • 8 ramekins or aluminum foil muffin cups

Directions

  1. Step 1 Cut radish and carrots into fine julienne with mandoline, then toss with 2 tablespoons kosher salt in a bowl and let stand 1 hour.
  2. Step 2 Drain in a colander, then squeeze handfuls in a kitchen towel to remove moisture and transfer to a bowl.
  3. Step 3 While vegetables are standing, heat vinegars, sugar, and remaining 1/2 teaspoon kosher salt in a small nonreactive saucepan over moderate heat, stirring, until sugar is dissolved.
  4. Step 4 Meanwhile, heat peanut oil in a small heavy skillet over moderately high heat until hot but not smoking, then sauté dried chiles and Sichuan peppercorns, stirring, until chiles are blackened, 1 to 2 minutes.

    For this step you will need

  5. Step 5 Pour sauce through a fine sieve into bowl with radish and carrots. Add scallion, cilantro, and sesame oil and marinate, tossing occasionally, 30 minutes.

    For this step you will need