Red Broth Catfish with Celery
A hearty Sichuan-style catfish dish featuring tender fish pieces braised in a spicy, aromatic red broth with fresh celery. The catfish is marinated for extra tenderness, then cooked with pickled chilies and aromatics for a bold, complex flavor.
Story
This classic dish from Sichuan province showcases the region's love for bold, spicy flavors. The combination of pickled chilies, fresh celery, and tender catfish creates a satisfying one-bowl meal. For the best texture, choose fresh catfish and cut the pieces uniformly so they cook evenly.
Ingredients
catfish fillet
500g
celery stalks
3 stalks
egg white
1 large
cornstarch
2 tablespoons
rice wine
2 tablespoons
garlic cloves
4 cloves
fresh ginger
1 inch
dried red chilies
8-10 pieces
pickled red peppers
2 tablespoons
pickled wild chilies
1 tablespoon
salt
to taste
vegetable oil
3 tablespoons
chicken stock
1 cup
Instructions
1
Prepare the catfish
Cut the catfish fillet into roughly 3cm cubes, including any smaller pieces near the belly. Place in a mixing bowl and add the egg white, a pinch of salt, cornstarch, and rice wine. Mix thoroughly by hand until the liquid is absorbed and the fish looks slightly coated. Let rest for 10 minutes.
2
Prep the aromatics and celery
Peel and roughly chop the garlic and ginger. Combine with the dried red chilies, pickled red peppers, and pickled wild chilies on a cutting board. Roughly chop this mixture together. Trim the celery stalks, remove any leaves, and cut into 5cm lengths.
3
Sauté the aromatics
Heat oil in a wok or deep skillet over medium-high heat until shimmering. Add the minced chili mixture and stir-fry for about 1 minute until fragrant and the oil turns slightly red. Be careful not to burn the chilies.
4
Cook the catfish
Add the marinated catfish pieces to the wok. Stir-fry for 2-3 minutes, turning the pieces occasionally, until they turn opaque and slightly golden on the edges. The fish should be just about cooked through.
5
Braise in broth
Pour in the chicken stock and bring to a gentle simmer. Add the celery pieces, stir gently to combine, and let cook for 5-7 minutes until the catfish is fully cooked and the celery has softened but still retains some crunch. Season with salt to taste.
6
Serve
Transfer to a serving bowl and serve hot over steamed rice. The broth should be flavorful with a nice kick from the pickled chilies.
