Sichuanese Boiled fish is very tasty, flaky and full of pungent flavor chinese food. Don’t be intimidated because this is so easy to make. You’ll get exactly how it taste for as long as you get the exact ingredient recipe it ask for.
Some ingredients are not common in Filipino pantry, but can be bought online. Peanut oil is available in Shopee and Sichuan dried peppers, Lee Kum kee soy bean sauce and sichuan peppercorns can all be bought at Lazada.
Sichuanese Boiled Fish
2 lb filleted white-fleshed fish (haddock or cream dory)
2 inch piece of ginger
2 scallions, white and green parts
1 tsp salt
2 tsp Shaoxing rice wine (or medium-dry sherry)
4 Tbsp tapioca flour or cornstarch mixed with 3 Tbsp cold water (slurry)
6 dried Sichuanese chilies
1 inch piece of fresh ginger
3 cloves garlic
5 scallions, white and green parts
3 tbsp peanut oil
1 tbsp sichuan chili bean paste/sauce (Lee Kum Kee)
½ tsp Sichuan peppercorns
3 stalks celery, sliced at an angle
3 cups (approx) fresh mung bean sprouts
1/2 cup roasted, unsalted peanut
¾ cup peanut oil
1 ½ tbsp chili bean paste/sauce
1 – 2 oz dried red chilies, preferably Sichuanese
2 tsp whole Sichuan peppercorns
¼ cup fresh coriander leaves, chopped
Lightly crush ginger and scallion with the flat side of cleaver or heavy object. Cut scallion into 3 or 4 sections. Place the whole fish fillets in a bowl (if the fillets are long, cut them in half) and add the salt, wine, ginger, and scallion, and leave to marinate while you prepare the other ingredients.
Snip or cut chilies in half and shake out the seeds.
Prepare the base flavorings: peel and thinly slice the ginger and garlic. Trim and crush the scallions lightly with the flat side of a cleaver blade or heavy object, and cut into 2- to 3-inch sections. Heat 3 tablespoons of oil in a wok over high flame. When it is just beginning to smoke, turn the heat down a little, add chili bean paste, and stir-fry until oil is red and fragrant. Then throw in the ginger, garlic, scallions, dried chilies, Sichuan peppercorns and celery and continue to stir-fry until they smell delicious, but the celery is still crunchy. Transfer to a deep serving bowl.
Bring a pot of water to a boil over high flame. Discard the ginger and scallion from the fish marinade, add the tapioca flour or cornstarch mixture, and toss well to coat the fish. When water is boiling, gently drop the fish fillets into the water. (Do not stir them before the water has returned to a boil or the starch coating will fall away.) Allow the water to return to a boil. When the fish is just cooked, remove the fillets gently with a slotted spoon and place them over the base flavorings in the serving dish.
Working quickly, heat 3/4 cup oil over a high flame until it is just beginning to smoke. Add chili bean paste and stir-fry until the oil is red and fragrant. Add the remaining chilies and Sichuan peppercorns and stir-fry until they are crisp and fragrant – the longer you fry them, the more fragrant and spicy the oil will become. The oil should be hot enough to keep everything sizzling, but the spices must not burn – remove the wok from the stove for a few seconds if it seems to be overheating. Finally, pour the oil with the spices all over the fish.
Sprinkle with fresh coriander leaves and serve immediately (with rice).
This recipe goes well with:
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