Sichuan Boiled Fish

Method7 steps · about 1 hr

1. 1

   Step 1: Cut the fish fillet (500 g) into thin slices and mix with the marinade salt (1 tsp.), cooking wine (1 tbsp.), egg white (1 tbsp.), oyster sauce (1 tbsp.) and ground white pepper (1/2 tsp.). Refrigerate 30 minutes or longer. Mix in cornstarch (2 tsp.) only after marinating, just before cooking the dish.

   Refrigerate fish marinade at least 30 minutes · 30 minUses 500 g fish fillet · 1 tsp. salt · 1 tbsp. cooking wine · 1 tbsp. egg white · 1 tbsp. oyster sauce · 1/2 tsp. ground white pepper · 2 tsp. cornstarch

2. 2

   Step 2: Toast 12–20 dried chilies over low heat for 30 seconds, then add 1 tablespoon Sichuan peppercorns and heat until slightly fragrant without burning. Transfer out, cool and roughly chop the whole mixture. Reserve half for the soup base and half for the topping.

   Uses 12–20 dried chili peppers for toasting · 1 tablespoon Sichuan peppercorns for toasting

3. 3

   Step 3: Heat the 2 tablespoons cooking oil and gently fry doubanjiang (2 tbsp.) until the oil turns red. Add the soup-base garlic (5), ginger (1 inch) and green onions (2) and fry until aromatic. Add optional douchi and half the prepared toasted spice mix; fry 30 seconds longer.

   Uses 2 tbsp. cooking oil (divided ) · 2 tbsp. doubanjiang · 5 garlic cloves · 2 green onions · 1 inch root ginger · 1 tsp. dou-chi (optional) · Half the toasted chopped chile-and-Sichuan-peppercorn mix

4. 4

   Step 4: Add the 4 cups water and a pinch of soup-base salt. Simmer the broth gently 10 minutes.

   Simmer broth · 10 minUses Fried chili-bean paste and soup aromatics · 4 cups water · pinch of salt

5. 5

   Step 5: While the broth simmers, blanch the bean sprouts (200 g) in a separate pot of boiling water 1 minute, drain and place in the serving bowl. Gently slide the marinated fish into the prepared seasoned broth, not the bean-sprout blanching water. Poach about 3 minutes until opaque and cooked through, then lift the fish onto the sprouts.

   Cook fish · 3 minUses 200 g bean sprouts · Additional water for blanching bean sprouts · Simmered seasoned fish broth · Marinated cornstarch-coated fish slices

6. 6

   Step 6: Add soup base to serving bowl, recommend using a filter to remove the doubanjiang flakes.

   Uses Cooked fish and bean sprouts in serving bowl · Strain out coarse chili-bean paste flakes if desired before pouring over fish

7. 7

   Step 7: Top the fish with the remaining half toasted spice mix, chopped garlic (1 tbsp.) and chopped green onion (1 tbsp.). Heat the separate 2 tablespoons topping oil, then carefully pour it over the garlic and spices. Serve hot.

   Uses Fish, sprouts and seasoned broth in serving bowl · Remaining half toasted chopped chile-and-Sichuan-peppercorn mix · 1 tbsp. chopped garlic · 1 tbsp. chopped green onion · 2 tbsp. hot oil