Sichuan boiled fish (Shui Zhu Yu, 水煮鱼)

Method6 steps · about 25 min

1. 1

   Step 1: Slice the skinless, boneless raw fish diagonally. Gently mix with the salt (1 pinch), white pepper (1 pinch), Shaoxing wine and cornstarch (1 tsp). Keep refrigerated while preparing the spices, celery and broth.

   Uses 250 g raw skinless, boneless fish fillet · 1 pinch salt · 1 pinch white pepper · 1 teaspoon Shaoxing rice wine · 1 tsp cornstarch

2. 2

   Step 2: In a wok or deep frying pan, fry the 15 dried chillies and Sichuan peppercorns in the separate ½ tsp spice oil over low heat until fragrant, watching so they do not burn. Lift them out, leaving the oil in the pan. Cool until safe to handle, chop coarsely and reserve.

   Uses ½ tsp neutral cooking oil for spices · 15 dried chillies · 2 tsp Sichuan peppercorns

3. 3

   Step 3: Rinse and drain the celery (250 g), then cut it into thin strips. Heat the separate 1 tsp celery oil in the same wok over medium heat. Add the celery and stir-fry for about 1½ minutes, until hot and slightly softened but still crisp. Transfer it to a large heatproof serving bowl.

   Stir-fry the celery · 2 minUses Water for rinsing the celery · 250 g celery, cut into thin strips · 1 tsp neutral cooking oil for celery · Spice-frying oil remaining in the pan

   
4. 4

   Step 4: Heat the separate 2 tbsp broth oil in the wok. Fry the minced garlic (2 cloves), minced ginger (1 tsp) and chopped scallion (1 stalk) until fragrant, then stir in the doubanjiang and chilli powder (1 teaspoon) without scorching them. Pour in the 400 ml hot water and bring to a full boil.

   Uses 2 tbsp neutral cooking oil for broth · 2 cloves garlic, minced · 1 tsp minced ginger · 1 stalk scallion, chopped · 1½ tbsp Sichuan chilli bean paste (doubanjiang) · 1 teaspoon chilli powder · 400 ml hot water for broth

5. 5

   Step 5: Reduce the heat to a gentle simmer. Take the marinated fish from the refrigerator and gently add the slices individually. Cook until the fish is opaque throughout and separates easily with a fork, or reaches 63°C / 145°F. Pour the cooked fish and hot broth over the celery in the serving bowl.

   Uses Boiling seasoned broth · Cold marinated fish slices · Cooked celery in serving bowl

   
6. 6

   Step 6: Top the fish with all the reserved chopped fried spices and the coriander. In a clean, dry pan, heat the separate 2 tbsp finishing oil until very hot, then carefully pour it over the spices so they sizzle. Serve immediately; this dish makes two portions, with cooked plain rice alongside if desired.

   Uses Cooked fish and broth over celery · Reserved chopped fried chillies and peppercorns · Chopped coriander, to garnish · 2 tbsp neutral cooking oil for finishing · Cooked plain rice, to serve alongside if desired