Entree: China – Central Culinary Region – 水煮鱼 ➤ Shuǐ zhǔ yú (Poached white-fish fillets served in a numbing, spicy Sichuan chili and peppercorn broth)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 15 min

Additional 5 min

Total 40 min

Ingredients

- 1.5 lb (680 g) white fish fillets (e.g., bass, tilapia), skinless and sliced 1/4-inch thick
- 1 tbsp (8 g) cornstarch
- 1 tsp (5 g) salt, divided
- 1 tsp (5 ml) Shaoxing wine
- 3 tbsp (45 ml) vegetable oil
- 3 tbsp (45 ml) hot chili oil (or neutral oil with chili paste)
- 2 tbsp (30 g) Pixian doubanjiang or Chinese broad bean chili paste
- 1 tbsp (15 g) fermented chili bean paste or chili sauce (optional for extra depth)
- 8 dried red chilies, broken into pieces
- 1.5 tsp (4 g) Sichuan peppercorns, lightly toasted and crushed
- 1 tbsp (15 g) ginger, finely julienned
- 6 cloves garlic, minced
- 4 scallions, white and green parts separated, whites sliced, greens chopped
- 4 cups (960 ml) low-sodium chicken stock or fish stock
- 8 oz (225 g) napa cabbage, coarsely sliced or 8 oz (225 g) bean sprouts
- 1 tsp (4 g) sugar
- 1 tbsp (15 ml) light soy sauce
- 1 tbsp (8 g) cornstarch mixed with 2 tbsp (30 ml) water for slurry
- Fresh cilantro leaves for garnish

Instructions

1. Pat fish slices dry, then toss with cornstarch, 1/2 tsp salt and Shaoxing wine; set aside to marinate 10 minutes.
2. Heat 3 tbsp vegetable oil in a wok or large skillet over medium heat. Add doubanjiang and fry 1–2 minutes until aromatic. Add ginger, half the garlic and the white parts of scallions; stir until softened but not browned.
3. Pour in chicken stock and bring to a gentle simmer. Add sugar and light soy sauce. Taste and adjust seasoning.
4. Add the napa cabbage or bean sprouts to the simmering broth and cook 1–2 minutes until just tender.
5. Reduce heat to a gentle simmer. Add fish slices in a single layer and poach 1–2 minutes until opaque and just cooked through. Remove fish and vegetables with a slotted spoon into a shallow serving bowl, leaving broth in the pot.
6. Stir the cornstarch slurry into the simmering broth and cook 30–60 seconds to slightly thicken. Pour the thickened broth over the fish and vegetables in the serving bowl.
7. In a small skillet, heat 3 tbsp hot chili oil over medium heat. Add dried chilies and toasted Sichuan peppercorns and quickly sizzle 20–30 seconds to release aroma, then remove from heat.
8. Scatter remaining minced garlic and chopped scallion greens over the fish, then carefully pour the hot chili oil and peppercorn-chili mixture over the top to sizzle the aromatics.
9. Garnish with cilantro and serve immediately with steamed rice.