SICHUAN BOILED FISH ( 水煮鱼 )

Sichuan boiled fish gets undeservedly little attention because it is supressed by the bestknown Sichuan dishes - Mapo tofu, Kong Pao chicken and minced pork with garlic sauce. However, anyone who tries this spicy, hot speciality is sure to be impressed. However, it is worth knowing that it is one of the spiciest Chinese dishes, and its ’power’ comes from the combination of dried chilli, Sichuan chilli bean paste and chilli powder. For the best taste experience, fresh fish fillets are the most recommended.

Ingredients

250 g skinless, boneless fish fillet (catfish, cod, sea bass, pangasius can all be used),

1 pinch salt, 1 pinch white pepper,

1 teaspoon Shaoxing rice wine,

1 teaspoon corn starch,

½ teaspoon cooking oil,

15 dried chilli,

2 teaspoon Sichuan peppercorn,

1 teaspoon cooking oil,

Instructions

250 g celery, cut into thin strips –or bean sprouts,

2 teaspoon cooking oil,

2 clove garlic – minced,

1 teaspoon ginger – minced,

1 stalk spring onions – chopped,

1.5 tablespoon Sichuan chilli bean paste,

1 teaspoon chilli powder, 400 ml hot water, use chopped coriander for garnishing.

Slice the fish fillet diagonally. Marinate with salt, white pepper, rice wine and corn starch. In a wok (or a deep frying pan), fry dried chilli and Sichuan pepper in oil over a low heat until fragrant (do not burn them). Chop coarsely when cooled. Set aside. In the same wok, heat up oil over a medium heat, stir in celery. After about 1.5 minutes of stirring, the celery can be removed and set aside for a while.

Then heat up oil in the wok again and fry the garlic, ginger and spring onion. Add Sichuan chilli bean paste and chilli powder. Pour in water. Bring it to a full boil. Once the water is boiled, gently place the fish slices into the wok. When cooked, pour the fish and the soup onto the vegetable. It's quite simple.

Top the dish with fried spices and coriander. Serve immediately with plain rice.