Chinese · Dinner
Spicy Boiled Fish Rice Bowl
Boneless white fish fillet poached in a fiery Sichuan-style broth of pickled mustard greens, dried chilies, doubanjiang and Sichuan peppercorns, poured over steamed rice. Flash-fried garlic and scallion oil finishes the bowl just before serving, delivering the numbing, sour, savoury heat classic to this Sichuan home-style dish.
$7
15 minsPrep
20 minsCook
35 minsTotal
MediumLevel
Nutrition per serving
612Calories
42.3gProtein
29.1gFat
47.8gCarbs
3.1gSugar
4.2gFiber
1680mgSodium
94mgChol
4.9gSat Fat
870mgPotassium
75mgCalcium
3.4mgIron
2.1mcgVitamin B12
14mgVitamin C
gluten-free
protein-rich
spice-route
hidden-gems
gluten-free
Instructions
1
Prep
Toss the fish fillet with cornstarch, salt and pepper; let rest 5 minutes while prepping vegetables.
2
Heat 1 tbsp oil in a wok over medium heat, add doubanjiang and half the chilies and peppercorns, stir 1–2 minutes until brick-red and fragrant.
3
Pour in stock, add mustard greens, garlic, ginger and scallion whites; simmer 5 minutes until broth darkens and smells sour-spicy.
4
Slide fish into simmering broth over medium-low heat for 3–4 minutes until opaque and flaking easily; work in batches if crowded.
5
Heat remaining 1 tbsp oil with remaining chilies and peppercorns for 30–45 seconds until sizzling and darkened slightly.
6
Spoon rice into a bowl, ladle fish and broth over it, pour sizzling oil across the surface.
7
Plate
Scatter scallion greens over the bowl and serve immediately while oil sizzles.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g white fish fillet
- 1 1/3 cup300g cooked white rice
- 2 tbsp2 tbsp doubanjiang
- 1/2 cup50g pickled mustard greens
- 1212 dried chilies
- 2 tsp2 tsp Sichuan peppercorns
- 6 cloves6 cloves garlic
- 44 scallions, white and green parts
- 1 tsp1 tsp ginger
- 2 tbsp2 tbsp cornstarch (16g)
- 1 cup240ml chicken stock
- 4 tbsp4 tbsp vegetable oil
- 1/2 tsp1/2 tsp salt
- 1/4 tsp1/4 tsp white pepper
