Sichuan Boiled Fish
水煮鱼
Silky fish fillets poached in a blazing red broth of chili oil, Sichuan peppercorns, and doubanjiang, finished with a smoking pour of hot oil over fresh chiles and garlic — intensely flavourful.
- Total
- 40 min
- Serves
- 4
- Level
- Medium
Prep 20 min · Cook 20 min
Ingredients
Method
Slice fish into thin fillets at an angle. Marinate with egg white, cornstarch, salt, and white pepper 10 minutes.
About 10 min
Blanch bean sprouts in boiling water 1 minute. Drain and place in the bottom of a large deep bowl.
About 3 min
Heat oil in a wok. Fry doubanjiang 2 minutes. Add ginger, garlic, and broth. Simmer 5 minutes. Season with salt.
About 8 min
Gently slide in fish slices and poach 2–3 minutes until just cooked. Ladle fish and broth over the bean sprouts.
About 4 min
Scatter dried chiles, Sichuan peppercorns, and sliced garlic on top. Heat remaining oil until smoking and pour over — it will sizzle dramatically. Garnish with green onion.
About 3 min
Nutrition per serving (estimate)
- Calories
- 380
- Protein
- 34 g
- Carbs
- 8 g
- Fat
- 24 g
- Fibre
- 2 g
- Sodium
- 960 mg
Contains: fish, soy
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Recipe by Boon Tools.