boiling fish recipe

How to Make Boiling Fish: A Comprehensive Guide

Boiling Fish, a iconic Sichuan dish, is beloved for its tender fish, spicy broth, and numbing Sichuan peppercorn kick. Here’s a step-by-step guide to recreate this restaurant favorite at home.

Ingredients:

- 500g white fish (like cod or tillet), sliced into fillets

- 2 tbsp cornstarch (for coating fish)

- 3-4 dried chili peppers, Sichuan peppercorns, garlic, ginger, and green onions

- 2 tbsp cooking oil, soy sauce, vinegar, sugar, and chicken broth

Steps:

1. Prepare the Fish: Marinate fish fillets with 1 tbsp soy sauce, a pinch of salt, and cornstarch for 15 minutes.

2. Make the Broth: Heat oil in a wok, stir-fry garlic, ginger, dried chilies, and Sichuan peppercorns until fragrant. Add chicken broth, soy sauce, vinegar, and sugar. Simmer for 5 minutes.

3. Cook the Fish: Gently place fish fillets into the boiling broth. Reduce heat and cook for 3-4 minutes until the fish turns opaque.

4. Serve: Transfer fish and broth to a large bowl. Top with more chopped green onions and a drizzle of hot oil for extra aroma.

Tips: Use fresh fish for tenderness; adjust spice levels by controlling chili and peppercorn amounts. Serve with rice to soak up the flavorful broth. Enjoy this fiery, comforting dish that’s sure to impress!