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Sichuan Boiled Fish (Shui Zhu Yu)
Sichuan-poached white fish with chilli oil, doubanjiang and numbing peppercorns. Heating the chilli oil until it's properly smoking before pouring it over the peppercorns and chilli at the end releases their full numbing, fragrant heat.
Ingredients
Instructions
Marinate fish in egg white and cornflour 10 minutes.
Fry doubanjiang, garlic and ginger.
Add stock. Simmer 10 minutes.
Place bean sprouts in a deep bowl.
Poach fish in broth 2 minutes.
Lay fish over sprouts. Pour broth over.
Top with Sichuan peppercorn, dried chilli and spring onion.
Heat chilli oil until smoking. Pour over top.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
