Boiled Fish is the signature dish of Malra Temptation, with its fresh and delicious meat, it is highly favored. The quality of the Boiled Fish hinges on the quality of the ingredients such as Sichuan peppercorns and chili peppers.
Dried Red Chili Peppers:
Malra Temptation's Boiled Fish uses a type of dried red chili pepper commonly known as "Bullet Head." It is produced in the mountain city of Chongqing, made by drying fresh peppers collected around the start of autumn. At this time, the peppers are long, thick, vibrant in color, and have few seeds. They have a proper spiciness with a hint of sweetness, and their quality is excellent. When boiled in high-temperature red oil, they do not turn black or burn.
Sichuan Peppercorns:
The accompanying Sichuan peppercorns require even more careful selection. Only peppercorns from Guizhou can produce that special numbing flavor. The pericarps of these peppercorns have a unique aroma and a strong, persistent numbing taste.
Cooking Key Points:
1. The amount of water for boiling the fish should not be excessive; just enough to barely cover the fish slices after they are added. After boiling and pouring into a basin, some of the fish slices will be exposed.
2. Before boiling the fish, briefly stir-fry some of the Sichuan peppercorns and chili peppers. This way, during the boiling process, the red pigment from the peppers can be fully extracted, making the oil bright red.
3. The flavor of the fish comes from the marinating, so you cannot rely on later seasoning as in general cooking. It must be marinated thoroughly. A little bit of chicken essence can be added to enhance the umami of the fish.
4. Be careful not to burn the Sichuan peppercorns. Since they are fried in oil, never use high heat, otherwise, they will become scorched, affecting the appetite and being unhealthy.
5. The amount of oil for stir-frying the Sichuan peppercorns and chili peppers depends on the size of the container you plan to use. The goal is to have enough oil to completely submerge the fish and bean sprouts when poured into the large basin. You can estimate this visually.
6. After the fish is eaten, you can pour the broth back into the pot and add tofu, vermicelli, konjac, etc., to turn it into a Boiled Fish Hot Pot. Alternatively, you can place the boiled fish in an electric hot pot from the beginning, and once the fish is finished, you can simply turn on the heat to continue cooking.