Total time · 45 min
Sichuan Shuizhu Yu Poached Fish in Chili Oil
Poached fish rests on sprouts under searing chile and Sichuan-pepper oil.
- Prep
- 25 min
- Cook
- 20 min
- Servings
- 4
Indicative estimates
- Energy per serving
- ~327 kcal per serving partial estimate
- Ingredient value
- ~$16.57 partial estimate; 8 of 10 ingredients estimated
Ingredients
- 550 g White fish fillet
- 1 white Egg white
- 20 g Cornstarch
- 30 g Doubanjiang chili bean paste
- 180 g Soybean sprouts
- 4 g Sichuan peppercorns
- 8 pieces Dried chiles
- 600 ml Chicken stock
- 4 cloves Garlic
- 120 ml Canola oil
Directions
- 15 min
Marinate sliced fish with egg white, salt, and starch; blanch sprouts and arrange them in a serving bowl.
- 24 min
Fry doubanjiang and garlic in canola oil, add stock, then poach the marinated fish slices without stirring to 158 °F (70 °C).
- 6 min
Pour smoking-hot oil over chiles and peppercorns just before serving.