Sichuan Boiled Fish with Fiery Broth (Shui Zhu Yu)

Instructions

1. 1

   Slice the fish fillets into thin pieces (about 0.5 cm thick). In a large bowl, combine fish slices with Shaoxing wine, cornstarch, egg white, salt, and white pepper. Mix well and let it marinate for at least 15 minutes.

   ~15 min
2. 2

   Prepare the aromatics: thinly slice the garlic, mince the ginger, and chop the scallions into white and green parts, separating them. Roughly chop the dried red chilies. Set aside.

   ~5 min
3. 3

   Heat 2 tablespoons of vegetable oil in a wok or large skillet over medium-high heat. Add the dried Sichuan peppercorns and dried red chilies. Stir-fry until fragrant and slightly darkened, about 1-2 minutes. Be careful not to burn them.

   ~2 min
4. 4

   Remove the toasted peppercorns and chilies from the wok using a slotted spoon and discard them, or save a few for garnish if desired. Leave the fragrant oil in the wok.

   ~1 min
5. 5

   Add the minced ginger, sliced garlic, and the white parts of the scallions to the same wok with the flavored oil. Stir-fry for about 30 seconds until fragrant.

   ~1 min
6. 6

   Add the doubanjiang to the wok and stir-fry for another minute until the oil turns red and the paste is fragrant. This step is crucial for developing the flavor.

   ~1 min
7. 7

   Pour in the chicken broth, soy sauce, and sugar. Bring the mixture to a boil. Reduce the heat to a simmer.

   ~5 min
8. 8

   Carefully add the marinated fish slices to the simmering broth, one by one, to prevent them from clumping together. Poach the fish for 2-3 minutes, or until just cooked through and opaque. Do not overcook.

   ~3 min
9. 9

   While the fish is poaching, heat the remaining 120 ml of vegetable oil in a separate small saucepan until it is very hot (almost smoking).

   ~5 min
10. 10

    Carefully transfer the cooked fish and broth into a large serving bowl. Sprinkle the green parts of the scallions and fresh cilantro over the fish. If desired, sprinkle some reserved dried chilies and Sichuan peppercorns on top.

    ~2 min
11. 11

    Pour the extremely hot oil directly over the scallions, cilantro, and chilies on top of the fish. It should sizzle dramatically, releasing intense aromas. Serve immediately with steamed rice.

    ~1 min