Spicy Poached Fish with Vegetables
A Sichuan-style dish featuring tender poached fish in a spicy, numbing broth with fresh vegetables and aromatics.
50m4Servings
Nutrition
404kcal
18gProtein
9gCarbs
33gFat
High Protein
Ingredients
FISH MARINADE
White Fish Fillets
1 lb
Salt
To taste
to taste
White Pepper
½ tsp
Ginger Scallion Tea
1 tbsp
Rice Wine
1 tbsp
Cornstarch
1 tbsp
Egg White
1 tbsp
Vegetable Oil
For coating
1 tbsp
BROTH BASE
Vegetable Oil
¼ cup
Dried Chili Peppers
1 oz
Sichuan Peppercorns
1 tbsp
Spicy Broad Bean Paste (Pixian Doubanjiang)
2 tbsp
Light Soy Sauce
1 tbsp
Water
4 cups
Salt
To taste
to taste
White Pepper
¼ tsp
MSG or Chicken Powder
Optional
½ tsp
Cornstarch Slurry
Mixed with 2 tbsp water
1 tbsp
VEGETABLES
Napa Cabbage
0.5 head
Pickled Green Chilis
¼ cup
Ginger
0.5 inch
Garlic
5 cloves
FOR GARNISH
Dried Chili Flakes
2 tbsp
Minced Garlic
3 tbsp
Scallions
2 stalks
Hot Oil
Infused with Sichuan peppercorns and dried chilies
¼ cup
Equipment
Clay Pot
Instructions
1Marinate the Fish
15m
15mPrepare Fish
Slice the fish fillets diagonally into thin pieces, about 1/4 inch thick. Thicker slices will retain more flavor, but thinner slices will absorb more flavor from the broth.
Combine Marinade Ingredients
In a bowl, combine salt, white pepper, ginger scallion tea, rice wine, cornstarch, egg white, and vegetable oil. Mix well.
Marinate Fish
Add the fish slices to the marinade and gently toss to coat. Let it marinate for at least 15 minutes.
2Prepare Aromatics and Vegetables
10m
10mChop Ginger and Scallions
Roughly chop the spring onion and ginger into large chunks. You can crush them with the flat side of a cleaver or the palm of your hand to release their juices and oils.
Chop Pickled Chilis
Finely chop the pickled green chilis.
Mince Garlic
Finely mince the garlic cloves.
Prepare Cabbage
Quarter the napa cabbage and chop it into bite-sized pieces.
3Infuse the Oil
5m
5mToast Spices
In a small saucepan, gently toast the dried chili peppers and Sichuan peppercorns over medium-low heat until fragrant, about 2-3 minutes. Be careful not to burn them.
Cool and Grind
Transfer the toasted spices to a bowl and let them cool completely. Then, grind them into a fine powder using a spice grinder, mortar and pestle, or food processor.
Infuse Oil
In a wok or large pan, heat the vegetable oil over medium-low heat. Add the ground Sichuan peppercorns and chili flakes, and gently fry until fragrant and the oil is infused, about 1-2 minutes. Do not let them burn.
4Build the Broth
10m
10mSauté Aromatics
Add the minced garlic, pickled green chilis, ginger, and spring onions to the infused oil in the wok. Stir-fry for about 30 seconds until fragrant.
Add Bean Paste and Soy Sauce
Add the Pixian doubanjiang and light soy sauce to the wok. Stir-fry for another minute until the paste darkens slightly and releases its aroma.
Add Water and Seasonings
Pour in the water. Add salt, white pepper, and MSG or chicken powder (if using). Bring to a boil.
Thicken the Broth
Stir in the cornstarch slurry to thicken the broth slightly. Simmer for 2-3 minutes.
5Poach the Fish and Assemble
5m
5mPoach Fish
Gently add the marinated fish slices to the simmering broth, one by one, ensuring they don't stick together. Poach for about 1-2 minutes, or until the fish is just cooked through and opaque. Do not overcook.
Transfer to Clay Pot
Carefully transfer the blanched cabbage and the poached fish into the clay pot or serving bowl.
Pour Broth Over
Pour the hot broth, along with the aromatics and chili oil, over the fish and vegetables in the clay pot.
Garnish
Top generously with dried chili flakes, minced garlic, and chopped scallions.
Add Hot Oil
Heat a small amount of oil in a separate pan until very hot. Carefully pour the hot oil over the garnishes to release their aroma and flavor.
Tips
Ensure the oil is hot but not smoking when you add the spices and aromatics to prevent burning.
Do not overcook the fish; it should be just opaque and tender.
Adjust the amount of chili and Sichuan peppercorns to your spice preference.
The key to this dish is the numbing and spicy sensation from the Sichuan peppercorns and chilies.