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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

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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,

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