Water-Boiled Fish 水煮鱼 - Chinese Recipe

Water-Boiled Fish 水煮鱼

🌍 Chinese, Sichuan Difficulty: ●●●○○

Ingredients

• 600g white fish fillets (basa or tilapia, thin slices)
• 200g soybean sprouts
• 3 stalks celery (sliced)
• (Fish marinade) 1 egg white
• 1 tbsp cornstarch
• 1 tsp salt
• 1 tbsp Shaoxing wine
• (Sauce) 4 tbsp doubanjiang
• 2 tbsp Pixian chili bean paste
• 1.5L chicken stock
• 4 cloves garlic
• 3 slices ginger
• (Topping) 3 tbsp Sichuan peppercorns
• 5 dried chilies
• 4 tbsp vegetable oil

Method

1. Marinating — Marinate fish 15 min.
2. Frying — Fry doubanjiang in 2 tbsp oil 2 min; add garlic, ginger. Pour in stock; boil 10 min.
3. Step 3 — Blanch sprouts and celery; place in deep bowl.
4. Sliding — Slide fish into simmering broth; cook 2 min. Ladle fish and broth over vegetables.
5. Topping — Top with dried chilies and Sichuan peppercorns. Heat remaining oil to smoking; pour over top. Fry will sizzle and release fragrance.

Tags: white fish fillets, soybean sprouts, stalks celery, 1 egg white, cornstarch · Source: Brittani's Almanac