Sichuan Boiled Fish
User Reviews
5
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
30 mins
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Servings
2
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Calories
604 kcal
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Course
Main Course
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Cuisine
Chinese
Sichuan Boiled Fish
Description
This recipe starts by marinating thin fish fillet slices in a blend of seasoning including salt, cooking wine, egg white, oyster sauce, white pepper, and cornstarch, allowing the flavors to penetrate while tenderizing the fish. Meanwhile, dried chilis and Sichuan peppercorns are toasted to bring out a fragrant, spicy aroma. The base broth is crafted by frying doubanjiang paste followed by garlic, ginger, scallions, black beans, and some of the toasted spices, then simmered with water to build a flavorful soup.
The blanched bean sprouts form a bed for the fish slices, which are cooked gently in the heated broth broth in the serving bowl. The final dish is garnished with a mix of Sichuan peppercorn, fried chili peppers, garlic, and green onion, all doused with hot oil to release their fragrance further. For those who appreciate intense spice, additional chili powder can be sprinkled on top before serving.
Ingredients
- 500 g fish fillet
- 200 g bean sprout
Marinating
- 1 tsp. salt
- 1 tbsp. cooking wine
- 1 tbsp. egg white
- 1 tbsp. oyster sauce
- 1/2 tsp. ground white pepper
- 2 tsp. cornstarch
Soup Base
- 2 tbsp. neutral cooking oil divided, generic cooking oil
- 2 tbsp. doubanjiang
- 5 garlic cloves
- 2 green onions
- 1 inch ginger root
- Sichuan peppercorn fried, half of quantity
- 1 tsp. fermented black beans optional
- chili peppers fried, half of quantity
- salt pinch
- 4 cups water
Topping
- chili peppers fried
- Sichuan peppercorn
- 1 tbsp. garlic chopped
- 1 tbsp. green onion chopped
- 2 tbsp. oil hot
Instructions
- Prepare fish |Cut the fillet into thin slices and then marinate with all marinating sauce. Set aside for 30 minutes or even longer. Then add cornstarch and mix well before making the dish.
- Fry the pepper and Sichuan peppercorn|Heat 12 to 20 dried chili peppers with slow fire for half minute and then add 1 tablespoon of Sichuan peppercorn in wok until slightly aromatic. Move out, cool down and then roughly chop.
- Add oil in wok and fry the doubanjiang over slow fire until the oil turns red. Then place garlic, ginger and scallion in and fry until aromatic. Then add dou-chi, Sichuan peppercorn and toasted chili pepper (half). Continue cooking for half minutes.
- Load the wok with around 4 cups of water. Let the base simmer for 10 minutes over slow fire.
- During this period, take another pot and blanch bean sprouts for 1 minutes and then place in the bottom of serving bowl to support fish slices. Then place the fish slices in and cook for 3 minutes. Transfer the fish slices to serving bowl.
- Add soup base to serving bowl, recommend using a filter to remove the doubanjiang flakes.
- Add the remaining chili pepper flakes, Sichuan peppercorn, chopped garlic and chopped scallion on top. Pour around 2 tablespoons of hot oil on top. Serve hot!
Notes
- To adjust spiciness, sprinkle chili powder on the fish just before pouring hot oil to enhance the heat.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 604 kcal
% Daily Value*
| Calories | 604kcal | 30% |
| Carbohydrates | 20g | 7% |
| Protein | 56g | 112% |
| Fat | 34g | 52% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 9g | 53% |
| Monounsaturated Fat | 20g | 100% |
| Trans Fat | 1g | 50% |
| Cholesterol | 125mg | 42% |
| Sodium | 1435mg | 60% |
| Potassium | 1054mg | 22% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
| Vitamin A | 216IU | 4% |
| Vitamin C | 22mg | 24% |
| Calcium | 102mg | 10% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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