Sichuan cuisine is renowned for its bold flavors and vibrant dishes, with boiled fish standing out as a musttry delicacy for many food enthusiasts. This dish combines the heat of Sichuan peppercorns with the freshness of fish, creating a tantalizing experience for the palate. Let’s dive into the detailed steps to prepare this delicious dish at home!
Ingredients
Fish: 500g of fresh fish fillets (such as tilapia or catfish)
Marinade:
1 tablespoon of cooking wine
1 teaspoon of salt
1 tablespoon of cornstarch
Broth:
4 cups of water or fish stock
2 tablespoons of soy sauce
1 tablespoon of chili bean paste (doubanjiang)
1 tablespoon of Sichuan peppercorns
34 slices of ginger
23 cloves of garlic, minced
23 stalks of green onions, chopped
1 fresh red chili, sliced (adjust for spice level)
Toppings:
Fresh cilantro
Extra chopped green onions
A drizzle of hot oil (made from frying red chili flakes)
Step 1: Prepare the Fish
Start by rinsing the fish fillets under cold water and patting them dry with paper towels. This helps remove excess moisture. In a mixing bowl, combine the cooking wine, salt, and cornstarch to create a marinade. Coat the fish fillets in this mixture and let them marinate for about 2030 minutes, allowing the flavors to penetrate.
Step 2: Make the Broth
While the fish is marinating, prepare the broth. In a large pot, bring the fish stock or water to a gentle boil. Add soy sauce, chili bean paste, ginger slices, minced garlic, Sichuan peppercorns, and sliced red chili. Let the mixture simmer for about 1015 minutes to combine and develop the flavors.
Step 3: Cook the Fish
Once the broth is aromatic, carefully introduce the marinated fish fillets into the pot. Cook the fish for about 57 minutes, or until the fillets are tender and cooked through. Be gentle while stirring to prevent the fish from breaking apart. The key here is to ensure the fish is perfectly poached in the flavorful broth.
Step 4: Serve with Garnishes
Once the fish is cooked, remove the pot from heat. Using a slotted spoon, gently transfer the fish fillets to a serving plate, then ladle the hot broth over the top. For a finishing touch, sprinkle fresh cilantro and chopped green onions to enhance the dish’s vibrancy.
Step 5: Drizzle with Hot Oil
To elevate the flavors further, prepare hot oil by heating a small amount of vegetable oil in a pan and frying some red chili flakes until fragrant. Drizzle this hot oil over the fish and broth for an irresistible kick that adds both flavor and color.
Step 6: Enjoy
Serve your Sichuan boiled fish immediately alongside a fragrant bowl of steamed rice or noodles. The contrast of flavors and textures in this dish will surely impress your guests and tantalize your taste buds.
With each step, you’ll uncover the essence of Sichuan cooking: bold, spicy, and absolutely delightful. Bring this fiery recipe into your kitchen and enjoy the vibrant flavors that Sichuan cuisine has to offer!