Sichuan Boiled Fish
水煮鱼
Tender fish fillets poached in a fiery Sichuan chili oil broth — deceptively named "boiled" but actually a masterpiece of layering heat, numbing, and umami.
📋 Ingredients
📝 Instructions
Marinate the Fish
Slice fish into thin fillets. Marinate with egg white, cornstarch, Shaoxing wine, and a pinch of salt for 15 minutes.
Prepare the Base
Stir-fry bean sprouts (or Napa cabbage) with a pinch of salt until just wilted. Spread in the bottom of a large serving bowl.
Build the Broth
Heat oil with doubanjiang, garlic, and ginger until fragrant. Add chicken stock, soy sauce, and bring to a simmer.
Poach the Fish
Gently slide fish fillets into the simmering broth. Cook for 2-3 minutes until just opaque. Pour everything over the bean sprouts.
The Oil Pour
Top with a mountain of dried chilies, Sichuan peppercorns, and minced garlic. Heat 4 tbsp oil until smoking and pour directly over the spices — they'll sizzle and release their aroma instantly.
Serve
Serve immediately with steamed rice. The oil should still be crackling at the table.
