Sichuan Boiled Fish Fillets
Tender fish fillets poached in a fiery, aromatic broth loaded with fresh vegetables.
Story
This classic Sichuan dish is famous for its numbing and spicy flavors. The key is to keep the broth bubbling hot when pouring it over the fish to ensure the meat stays silky smooth.
Ingredients
White fish fillets (e.g., carp or tilapia)
500g
Egg white
1
Cornstarch
2 tbsp
Salt
1 tsp
Chicken bouillon powder
1 tsp
Napa cabbage
200g
Bamboo shoots
100g
Cooking oil
2 tbsp
Instructions
1
Prepare the fish
Remove the bones from the fish and slice the meat into thick, double-cut pieces. Cut the remaining fish bones into chunks. Marinate the fillets and bones separately with egg white, cornstarch, salt, and chicken bouillon powder.
2
Blanch the vegetables
Wash the cabbage and bamboo shoots, then cut them into bite-sized pieces. Bring a pot of water to a boil, adding a splash of oil and a pinch of salt to preserve the color. Blanch the vegetables briefly until tender, then drain.
3
Cook the dish
Arrange the blanched vegetables at the bottom of your serving bowl. Prepare a spicy broth in a wok or pot, then slide the marinated fish fillets into the simmering liquid. Cook gently just until the fish turns opaque and white. Pour the hot broth and fish over the vegetables in the bowl.
