Sichuan Boiled Fish

Serves:
8 - 16 people
Prep Time:
00h 00
Cook Time:
00h 30

Super delicious and intense, this stew provides the perfect level of kick for all those spice lovers in the family!

Credit: This inspirational recipe is brought to you by Lisa Cheng Smith. You can view this recipe on the Bon Appétit website.

Share with your friends

Ingredients and Method

Ingredients

  • 1 large egg
  • 1/4 cup rice wine
  • 2 tablespoons cornstarch
  • 2 teaspoons ginger, finely grated, peeled
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground white pepper
  • 2 teaspoons Sichuan peppercorns, divided
  • 1 pound flounder
  • OR 1 pound cod
  • 6 tablespoons grapeseed or vegetable oil
  • 3 celery stalks, sliced into 3 inche long matchsticks
  • 1/2 cup bean sprouts
  • 1/3 cup dried Sichuan chiles, divided
  • 6 cloves garlic, smashed, coarsley chopped
  • 1 clove garlic, finely chopped
  • 1 3 inch piece of ginger, peeled, thinly sliced (about 5 slices)
  • 2 tablespoons whole Sichuan peppercorns, divided
  • 3 tablespoons doubanjiang
  • 2 1/2 cups fish stock
  • 2 scallions, thinly sliced on a diagonal
  • 2 sprigs cilantro, sliced into 2 inch pieces (stems and leaves)
  • 2 teaspoons gochugaru
  • 1 teaspoon sesame seeds

Method

  1. Whisk egg white, wine, cornstarch, grated ginger, salt, white pepper (if using), and 1 tsp. ground Sichuan peppercorns in a medium bowl. Thinly slice fish fillets on a diagonal into ¼" slices and place in bowl with marinade. Toss to coat and let sit 30 minutes while you make the broth.
  2. Heat 1 Tbsp. oil in a large wok or deep-sided skillet over medium-high. Add celery and bean sprouts and stir-fry, stirring constantly, until crisp-tender, about 1 minute. Transfer to a large deep bowl.
  3. Remove seeds from 6 dried chiles and cut crosswise into ¼" pieces. Pour 1 Tbsp. oil into same wok and heat over medium-high. Add coarsely chopped garlic, sliced ginger, sliced dried chiles, 6 whole dried chiles, 1 tsp. whole Sichuan peppercorns and cook, stirring, until fragrant, about 1 minute. Add bean paste and cook, stirring, until fragrant, about 1 minute. Pour in stock and add remaining 1 tsp. ground Sichuan peppercorns. Bring to a boil. Reduce heat to medium-low, cover wok (use a baking sheet if you don’t have a lid), and simmer 15 minutes to infuse broth with flavor.
  4. Using your hands, lift fish out of marinade, shaking to remove excess, and transfer to hot broth; discard marinade. Cook over medium-low until just opaque, about 2 minutes. Using a spider or slotted spoon, transfer fish to bowl with celery and bean sprouts, arranging on top; carefully pour broth over. Top with scallions and cilantro.
  5. Wipe out wok, pour in remaining 4 Tbsp. oil, and heat over high until just smoking. Add finely chopped garlic, gochugaru, sesame seeds, remaining 20 chiles, and remaining 1 tsp. whole Sichuan peppercorns and cook, stirring constantly, until fragrant, about 1 minute. Immediately pour over top of fish.
Products you will need