Sichuan Boiled Fish (Shui Zhu Yu, 水煮鱼)

Method7 steps · about 40 min

1. 1

   Step 1: Check the tilapia fillets (1 lb) for pin bones and remove them. Cut all 1 lb fish into ¼-inch-thick slices at a 45-degree angle, making broad, thin pieces. Keep the sliced fish chilled while preparing the marinade.

   Uses 1 lb tilapia fillets

   
2. 2

   Step 2: Mix the sliced fish from step 1 with ¾ tsp salt, ¼ tsp of the divided white pepper and 1 tbsp of the divided Shaoxing wine. Mix in the egg white (1), then all 1½ tbsp cornstarch until the coating is smooth and slippery. Drizzle the separate 1 tbsp marinade oil over the surface without stirring it in. Refrigerate for about 20 minutes while preparing step 3.

   Refrigerated fish marinade · 20 minUses Thinly sliced tilapia fillets · ¾ tsp salt for fish marinade · ¼ tsp of the ½ tsp divided white pepper · 1 tbsp of the 2 tbsp divided Shaoxing wine · 1 egg white · 1½ tablespoons cornstarch · 1 tbsp vegetable oil for fish marinade

   
3. 3

   Step 3: While the fish marinates, prepare 5 slices ginger, thinly slice 3 cloves garlic and cut 2 scallions into 2-inch lengths. Clean and drain the soybean sprouts (¾ lb). De-seed and chop the 15 g dried red chilies and have the 10 g green Sichuan peppercorns ready in a separate bowl. Set out a heatproof serving bowl suitable for very hot soup and oil, plus a slotted spoon or mesh scoop. Have every ingredient ready before cooking.

   Uses 5 slices ginger · 3 cloves garlic (thinly sliced) · 2 scallions, cut into 2-inch lengths · ¾ lb soybean sprouts · 15 g dried red chili peppers, de-seeded and chopped · 10 g green Sichuan peppercorns (ma jiao 麻椒) · Clean water for rinsing and draining soybean sprouts

   
4. 4

   Step 4: In a wok over high heat, combine all 3 cups ready chicken stock, 2 cups soup water, the ginger, garlic and scallions from step 3, the remaining ¼ tsp white pepper and remaining 1 tbsp Shaoxing wine. Bring to a boil and add extra salt to taste if needed. Add the drained soybean sprouts from step 3 and return to a boil. Boil about 1 minute as a first check, continuing until the sprouts are thoroughly cooked and hot throughout. Turn down the heat and lift all the sprouts and other solids into the heatproof serving bowl. Keep the broth in the wok for step 6.

   Boil the soybean sprouts · 1 minUses 3 cups ready chicken stock · 2 cups water for soup · Soup aromatics and sprouts only, excluding the finishing chili and peppercorns · Remaining ¼ tsp white pepper · Remaining 1 tbsp Shaoxing wine · Extra salt for soup, to taste

   
5. 5

   Step 5: In a small dry pot, slowly heat the separate ½–¾ cup finishing vegetable oil; use at least ½ cup. A dry wooden or bamboo chopstick should develop small bubbles when dipped in, without the oil smoking. Watch the oil while cooking the fish in step 6. If it is ready early, take it off the heat; if it smokes, remove it from the heat and let it cool before the finishing pour. Do not leave heating oil unattended.

   Uses ½–¾ cup vegetable oil for sizzling finish

6. 6

   Step 6: Bring the broth retained in the wok from step 4 back to a boil, then reduce the heat to low. Add the marinated fish from step 2 one piece at a time with its coating. Raise the heat and bring back to a boil. Continue just until the fish is opaque, flakes readily and reaches at least 63°C. Immediately pour the cooked fish and soup over the cooked sprouts and aromatics in the heatproof bowl from step 4.

   Uses Broth only, excluding the lifted vegetables and aromatics · Refrigerated marinated fish and coating · Lifted solids only, excluding broth retained in the wok

7. 7

   Step 7: Immediately scatter the prepared dried red chilies and green Sichuan peppercorns from step 3 over the fish and soup from step 6. Carefully pour the heated finishing oil from step 5 evenly over the spices so they sizzle without burning. Serve immediately using a slotted spoon or mesh scoop to lift the fish and vegetables from the oily soup.

   Uses Cooked fish, soup, sprouts and aromatics in the heatproof bowl · All finishing spices, excluding the soup aromatics and sprouts · Heated finishing oil