Sichuan Spicy Boiled Fish 水煮鱼 (shuǐ zhǔ yú), literally just "water-boiled fish" is a vibrant, moderately 麻辣 (málà) spicy and mouth-numbing dish of white fish and vegetables, lightly poached in fragrant broth. It's a cousin of Chongqing spicy hotpot and one of the most popular dishes in restaurants across China. My version is easy but authentic and scratch-made. This version is a bit milder than some recipes you'll find, in keeping with the flavor profiles of 自贡 Zigong city in Sichuan where the dish was invented.
2Tbspchili oillike oil drained from Laoganma chili oil, liquid only -- or substitute more neutral cooking oil 辣椒油,15克
Instructions
Prepare Spice Broth 准备汤汁
Heat a wok or Dutch oven to low heat, and add the 1 Tbsp oil. Toast the whole dry spices in the oil until fragrant, stirring frequently, about 2 minutes.
Add the sliced ginger, salt, chili oil, and water. Simmer with the lid on for at least 20 minutes.
Slice and Marinate Fish 准备鱼片
Cut the fish on the bias into 3mm = ¼" slices, using even pressure and a downward angle.
Whisk together egg white and corn starch until smooth. When there are no more lumps, whisk in Shaoxing cooking wine and salt
Add the sliced fish fillet into the egg white mixture. Using your fingers, gently stir continuously in one direction until the fish fully absorbs the liquid.
Marinate for 15 minutes.
Cook the Components
Remove the whole spices from the broth, and bring it to a rolling boil on high heat. Reserve and chop the whole red chilies, discarding the remaining spices.
If using any sturdier vegetables, scald them in the spice broth until 80% done but still crisp. Remove the vegetables from the broth and arrange in the bottom of the serving bowl. Add any delicate vegetables that don't need to be cooked.
Bring the broth back up to a rolling boil. Slide the slices of fish into the broth, one at a time to prevent clumping but working quickly. After the last piece of fish has been added, boil for an additional 1 minute or until fish is just cooked. Arrange the fish on top of the vegetable layer.
Final Assembly
Bring the broth up to a rolling boil again. Skim out any solids or scum. Pour the boiling broth into the serving bowl atop the fish and vegetables.
On medium-low heat, heat the neutral and chili oils in a saucepan until shimmering but not smoking.
Sprinkle the ginger, garlic, scallion, cilantro, and chopped red peppers on top of the fish layer. Carefully pour the hot oil on top of the raw aromatics; it should sizzle.
Notes
The spice list for the broth is quite long, but any of the ingredients can be eliminated without negatively impacting the final product. The goal is to have a balanced, fragrant, and aromatic broth. Taste the broth as its simmering and adjust spice levels as necessary.The fish slicing method is similar to Japanese sashimi. See the post for additional tips on safely and easily cutting the slices.