Silky slices of white fish poached in a fiery bath of chili oil, Sichuan peppercorns, and dried chilies, served over a bed of bean sprouts and celery. Despite the name boiled, the fish is actually gently poached and then drenched in sizzling aromatic oil.
Ingredients
600g white fish fillets (tilapia or cod), sliced thin
1 egg white
2 tablespoons cornstarch
200g bean sprouts
2 stalks celery, sliced diagonally
3 tablespoons doubanjiang (chili bean paste)
2 tablespoons Sichuan peppercorns
15 dried red chilies
4 cloves garlic, sliced
30g fresh ginger, sliced
2 tablespoons soy sauce
150ml vegetable oil
Fresh cilantro for garnish
Instructions
1Marinate fish slices in egg white, cornstarch, and a pinch of salt for fifteen minutes to create a velvety coating that protects the delicate flesh during poaching.
2Blanch bean sprouts and celery in boiling water for one minute, then arrange in the bottom of a large deep serving bowl.
3Heat two tablespoons of oil in a wok and fry doubanjiang, ginger, and garlic for two minutes until the oil turns a deep red and the paste is fragrant.
4Add one liter of water or stock, bring to a boil, then gently slide the marinated fish slices into the broth one at a time, poaching for three minutes until just cooked through.
5Use a slotted spoon to transfer the fish onto the bed of vegetables in the serving bowl, ladling enough broth to partially cover the fish.
6In a clean wok, heat remaining vegetable oil until smoking, scatter dried chilies, Sichuan peppercorns, and sliced garlic over the fish, then pour the sizzling oil over everything, creating a dramatic sizzle and releasing an intensely aromatic chili fragrance.
Did You Know?
The dramatic final step of pouring sizzling hot oil over dried chilies and Sichuan peppercorns tableside creates an explosive sizzle and a cloud of intoxicating chili-infused aroma that is as much theater as it is cooking technique.