Chinese
Sichuan Boiled Fish
Tender fish fillets in fiery Sichuan red oil with bean sprouts, dried chiles, garlic, and numbing peppercorns.
4 servings · 45 minutes prep · 20 minutes cook
Ingredients
Main
- 1 1/2 lb firm white fish fillets, thinly sliced
- 1 whole egg white
- 1 tbsp shaoxing wine
- 1 tbsp cornstarch
- 1 tsp kosher salt
- 3 tbsp avocado oil, for frying the paste
- 2 tbsp pixian doubanjiang
- 4 whole garlic cloves, minced
- 1 tbsp ginger, minced
- 4 cups chicken stock
- 8 oz soybean sprouts, trimmed if needed
- 2 tbsp chile flakes
- 1 tbsp roasted sichuan pepper
- 1/3 cup avocado oil, heated until shimmering for blooming the spices
Directions
Method
- In a mixing bowl, gently combine the firm white fish, egg white, Shaoxing wine, cornstarch, and kosher salt. Marinate for 20 minutes while you prepare the aromatics.
- Heat avocado oil in a wok over medium heat. Fry the Pixian doubanjiang until the oil turns red and aromatic, then add the garlic and ginger and cook briefly without browning.
- Add the chicken stock and bring to a simmer. Add the soybean sprouts, cook for 2 minutes, then lift them into a deep serving bowl.
- Slide the fish slices into the simmering broth one at a time. Poach gently until just opaque, tender, and {{temperature:145°F}}, 1-2 minutes, then pour the fish and broth over the sprouts.
- Scatter the chile flakes and Sichuan peppercorns over the fish. Heat the remaining avocado oil until shimmering and pour it carefully over the spices so they sizzle and bloom.
