Spicy Numbing Fish in Chili Oil — Sichuan Boiled Fish in Chilli Broth
Silky white fish poached in a fiery numbing broth of doubanjiang and Sichuan pepper, finished with a sizzling pour of hot oil over dried chilli and garlic.
Chinese
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Coat fish slices with egg white, cornstarch, salt, and white pepper; set aside. Mince garlic and grate ginger. Snip dried chillies into 1cm pieces. Slice celery and spring onion. Measure stock, soy sauce, sugar, and oils.
Bloom
Heat 2 tbsp oil in a wok over medium heat. Stir-fry doubanjiang 2 minutes until oil turns deep red. Add garlic and ginger, toss 30 seconds until fragrant.
Simmer
Pour in stock, add soy sauce and sugar. Bring to gentle boil over medium-high heat, 2 minutes. While broth simmers, add bean sprouts and celery to a deep serving bowl.
Poach
Slide fish slices one at a time into simmering broth. Poach 2 to 3 minutes without stirring until just opaque. Carefully pour fish and broth over vegetables in the serving bowl.
Finish
Top with spring onion, dried chillies, and Sichuan pepper. Heat remaining 2 tbsp oil and chilli oil in the wok until smoking, 1 to 2 minutes. Pour sizzling oil directly over chillies and pepper.
Plate
Serve immediately with steamed jasmine rice alongside.
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