Sichuan Boiled Fish

Tender fish fillet stewed in seasoned broth then topped with spices; Sichuan boiled fish is tasty, pungent and super addictive!

INGREDIENTS:

Fish Marinade:

• 8oz (250g) skinless, boneless fillets such as cod, snapper, or tilapia

• 2 Tbsp Shaoxing rice wine

• 1 Tbsp corn starch

• ½ tsp kosher salt

• Dash of white pepper

• ½ tsp ground szechuan peppercorns

• 1 egg white (optional, see note)

• 2 tsp grated peeled ginger (optional)

For the Broth:

• 3 Tbsp olive or neutral oil, divided

• 2 celery stalks, cut into matchsticks

• 1/4c bean sprouts

• 6 dried chinese or arbol chilis, 3 whole, 3 deseeded and cut into pieces

• 3-6 garlic cloves, smashed and roughly chopped

• 1” piece of ginger, thinly sliced

• 1 tsp chili powder

• 2 tsp sichuan peppercorns, divided by 1 ground, 1 whole

• 2 Tbsp doubanjiang chili bean paste

• 400mL (1⅔ c)  chicken or veggie stock

• 2 scallions sliced across the bias

• Small handful of cilantro coarsely chopped

• Seasame seeds for serving (optional)

Any rice will work for this dish, but we like using either brown or forbidden rice. The slightly denser texture stands up to the broth a bit better and makes the dish super hearty and filling. It might be the only thing keeping the two of us from finishing the whole thing in one sitting!

RECIPE:

1. Slice fish on diagonal and marinade while you make broth

2. In 2 Tbsp oil, quick fry up whole peppercorns and whole chilis to infuse oil. Strain out, in the same oil stir fry celery and bean sprouts in for 1 minute, set aside.

3. Add 1 Tbsp oil in dutch oven, add garlic, ginger, half the scallions, sliced chilis, whole chilis, peppercorns, toast for 1 minute. Add bean paste for 1 minute until fragrant. Add stock and ground peppercorns. Bring to boil and simmer for 15m

4. Add fish to broth for 2 minutes, put on top of reserved celery/bean sprouts. Slowly pour broth over. Top with scallions and cilantro, adding sesame seeds for garnish.