Sichuan Boiled Fish

fish fillets

🥗Healthier: tofu

💰Cheaper: pollock

Tofu is lower in calories and suitable for vegetarians.

Sichuan peppercorns

🥗Healthier: black pepper

💰Cheaper: white pepper

Black pepper provides a similar heat profile.

vegetable oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Canola oil is a more budget-friendly option.

ginger

🥗Healthier: turmeric

💰Cheaper: ground ginger

Ground ginger is a more economical spice.

Cut 2 lbs of firm white fish (Cod) into 1/2 inch wide diagonal slices.

In a large bowl, combine the fish with 1 teaspoon of kosher salt, 2 teaspoons of cornstarch, 1 teaspoon of freshly ground white pepper, and 1 tablespoon of Shaoxing wine. Mix gently to coat the fish without breaking it apart.

Set the marinated fish aside.

In a large sauté pan, heat 2 tablespoons of neutral oil over medium-high heat.

Add 1/2 cup of dried chilies and 2 tablespoons of Sichuan peppercorns to the pan and stir-fry for 2 minutes. Reserve the oil but separate it from the chilies.

Transfer the chilies to a mortar and pestle and crush them into smaller pieces.

Prepare 2 cups of bean sprouts and 1 cup of celery (cut into thin strips).

Smash 5 cloves of garlic and chop 1 inch piece of ginger into thin slices. Prepare 3 fresh chilies by cutting them in half, and slice 3 scallions, keeping the whites and greens separate.

In the same sauté pan, add the reserved chili oil and all the aromatics (garlic, ginger, fresh chilies, and scallion whites). Stir-fry for 2 minutes.

Add 3 tablespoons of fermented soybean paste to the pan and stir, cooking for an additional 2 minutes.

Add 1 tablespoon of Shaoxing wine and scrape the bottom of the pan to deglaze. Let it cook for 5 minutes.

Pour in 5 cups of fresh water, 1 tablespoon of sugar, 1/2 teaspoon of MSG or chicken bouillon, 1 teaspoon of soy sauce, and 1/4 teaspoon of freshly ground white pepper. Stir and let it simmer for 5 minutes before removing all solids.

Blanch the bean sprouts and celery in the simmering liquid for 5 minutes, then remove and place them in a serving vessel.

Carefully add the marinated fish to the pot and poach for 30 seconds to 1 minute, until just opaque. Remove the fish and layer it on top of the blanched vegetables.

Bring the remaining liquid to a boil and prepare a slurry with 1 teaspoon of cornstarch and 2 tablespoons of water. Add this to the boiling liquid and let it thicken for about 2 minutes.

Pour the thickened sauce directly over the fish and vegetables, then layer on the reserved roasted chilies.

Top with cilantro and drizzle 1/4 cup of very hot oil over the dish. Finish with chopped scallion greens.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens