Chinese · Dinner
Spicy Numbing Fish in Chili Oil
Sichuan Boiled Fish in Chilli Broth
Silky white fish poached in a fiery numbing broth of doubanjiang and Sichuan pepper, finished with a sizzling pour of hot oil over dried chilli and garlic.
$$
20 minsPrep
25 minsCook
45 minsTotal
MediumLevel
Nutrition per serving
480Calories
44gProtein
26gFat
18gCarbs
3gSugar
3gFiber
920mgSodium
95mgChol
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Instructions
1
Prep
Coat fish slices with egg white, cornstarch, salt, and white pepper; set aside. Mince garlic and grate ginger. Snip dried chillies into 1cm pieces. Slice celery and spring onion. Measure stock, soy sauce, sugar, and oils.
2
Bloom
Heat 2 tbsp oil in a wok over medium heat. Stir-fry doubanjiang 2 minutes until oil turns deep red. Add garlic and ginger, toss 30 seconds until fragrant.
3
Simmer
Pour in stock, add soy sauce and sugar. Bring to gentle boil over medium-high heat, 2 minutes. While broth simmers, add bean sprouts and celery to a deep serving bowl.
4
Poach
Slide fish slices one at a time into simmering broth. Poach 2 to 3 minutes without stirring until just opaque. Carefully pour fish and broth over vegetables in the serving bowl.
5
Finish
Top with spring onion, dried chillies, and Sichuan pepper. Heat remaining 2 tbsp oil and chilli oil in the wok until smoking, 1 to 2 minutes. Pour sizzling oil directly over chillies and pepper.
6
Plate
Serve immediately with steamed jasmine rice alongside.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 360g (12.7 oz) white fish fillet
- 1 large egg white
- 1.5 tsp cornstarch
- 0.5 tsp fine sea salt
- 0.25 tsp white pepper
- 2 tbsp doubanjiang
- 6 dried red chillies
- 1 tsp ground roasted Sichuan pepper
- 4 garlic cloves
- 1.5 tsp fresh ginger
- 500ml (2 1/4 cup) chicken stock
- 1.5 tbsp light soy sauce
- 0.5 tsp sugar
- 150g (5.3 oz) bean sprouts
- 2 celery stalks
- 4 tbsp neutral oil
- 1 tbsp Sichuan chilli oil
- 2 scallions
- 400g (14.1 oz) jasmine rice