Sichuan Boiled Fish

Sichuan Boiled Fish

Created on 2019-09-01
Last updated on 2019-10-27

Adapted from 【田园时光美食】水煮鱼Fish filets in hot chili oil by 田园时光Garden Time homemade cuisine @ YouTube (2019-08-31)

Ingredients


300 g White fish Use filets if you want to keep things simple. The actual type of fish that seems to be more commonly used in China is Pangasius bocourti (found no other name in English). Can be substituted for other white fish that might be easier to get a hold of where you live, such as tilapia. It's no problem to buy the fish frozen, actually you might find it easier to work with the fish when it's partially frozen.
150 g mushrooms
100 g bean sprouts
30 g garlic
15 g Korean chili powder
11 g dried chili whole
10 g chicken buillion Or use 1 cube if you have bouillon in cubes
2 tbsp hot bean paste Often used in Chinese cooking. Can usually be found in jars, is red-ish in color, and can also be found with other names such as «hot bean paste» or «chili bean sauce».
2 tbsp sichuan pepper Black pepper is not really a substitute here
2 cups water
1.5 tsp salt
1 tbsp cornstarch
1 tbsp green sichuan pepper
1 cup oil Should be neutral and capable of sustaining high heat
0.5 tsp white pepper

Scaling

Percent %
By ingredient

Directions


Active time 5 minutes

  • 300 g White fish | Use filets if you want to keep things simple. The actual type of fish that seems to be more commonly used in China is Pangasius bocourti (found no other name in English). Can be substituted for other white fish that might be easier to get a hold of where you live, such as tilapia. It's no problem to buy the fish frozen, actually you might find it easier to work with the fish when it's partially frozen.

Slice the fish:

You want to slice the fish as thinly as possible. It's no problem if it's so thin that the slices are transparent. However, you should only go as thing as you are comfortable with, as you don't want the pieces to tear apart as you're cutting them either. To make it easier, try to cut diagonally. If you are familiar with it, the result should look like sashimi pieces.


Active time 2 minutes | Passive time 10 minutes

  • 1 tbsp cornstarch
  • 0.5 tsp salt
  • 0.5 tsp white pepper

Coat fish slices:

In a bowl, coat the fish slices with som salt, pepper, and cornstarch. Make sure to mix it all together well, so that the fish is evenly covered. Set aside, and let it rest for at least 10 minutes while you proceed with the rest of the steps.


Active time 1 minutes | Passive time 25 minutes

  • 1 cup oil | Should be neutral and capable of sustaining high heat
  • 2 tbsp sichuan pepper | Black pepper is not really a substitute here
  • 15 g Korean chili powder
  • 10 g dried chili | whole

Make chili oil:

Add the oil to the saucepan, and stir inn the sichuan pepper, chili powder, and dried chilies. Mix it all unitl it is even. Place it over medium heat unitl the oil begins to boil. Then turn down to low heat, and let it simmer for about 20 minutes. It is possible to burn it, so stir occasionally.


Active time 1 minutes

Strain the chili oil:

Once the chili oil is done, run it through a strainer and discard everything besides the oil, which you set aside for later. Beware that the oil is very hot at this point, and that both the strainer, and dish/container you pour the oil over into, should be heat resistant.


Active time 1 minutes | Passive time 5 minutes

  • 2 cups water
  • 10 g chicken buillion | Or use 1 cube if you have bouillon in cubes

Prepare chicken broth:

Prepare som chicken broth and set it aside for later.


Active time 5 minutes

  • 30 g garlic
  • 100 g bean sprouts
  • 150 g mushrooms

Prepare the vegetables:

Chop the garlic and mushrooms, and was the bean sprouts. The garlic should be rougly chopped in large pieces.


Active time 5 minutes

  • 1 tsp salt

Stir fry vegetables:

Using a couple of tablespoons of the cili oil prepared previously, heat it up in a wok pan, add the vegetables, a bit of salt, and stir fry it until you are satisfied that they are done. Place them in the serving bowl.


Active time 1 minutes | Passive time 3 minutes

  • 2 tbsp hot bean paste | Often used in Chinese cooking. Can usually be found in jars, is red-ish in color, and can also be found with other names such as «hot bean paste» or «chili bean sauce».

Prepare the soup base:

Add a tablespoon of the chili oil you made previosly to the wok pan, while the pan is still hot. Add the bean paste, and fry it for about 30 seconds. Then add the chicken broth, and bring it to a boil.


Active time 1 minutes | Passive time 1 minutes

Cook the fish:

Add the fish slices to the wok pan. Cook for about 1 minute. Then pour it over the vegetables in the bowl.


Active time 2 minutes

  • 1 tbsp green sichuan pepper

Fry sichuan green pepper:

In a dry pan, fry the green sichuan peppers until the become crispy. Note that the heating step is important even if the pepper you have is dried, it will release more flavor.


Active time 1 minutes

Make sichuan green pepper powder:

Pour them over in a mortar and crush them to a powder. (Be aware that if you don't have a mortar and pestle you could crush the pepper on a cutting board under the backside of a spoon. But seriously, get a mortar and pestle.)


Active time 5 minutes

  • 1 g dried chili

Make hot oil sauce:

In a saucepan, add about 4 tablespoons of the cili oil you made previously, and a few of the dried chilies. Heat it up, and when the oil is boling, pour in the sichuan green pepper powder you made previously. Stir it around, and after a few seconds (10 - 20 after you added the pepper powder), pour it all (with the chilies and everything) over the bowl.