水煮鱼 (Sichuan Chili Fish)
Hook Point Fisheries
4
Chinese
Ingredients
1 lb sablefish (black cod)
1 tsp kosher salt
½ tsp freshly ground white pepper
1 Tbsp Shaoxing wine (or dry sherry)
1 egg white
2 Tbsp cornstarch
2 tsp neutral oil
2 tsp Sichuan broad bean chile paste (doubanjiang)
2 cups low-sodium chicken stock or water
2 Tbsp Shaoxing wine
2 scallions, whites and light greens sliced into 1 inch pieces
3 slices fresh ginger
8 oz bean sprouts, trimmed
1 pinch salt
3 Tbsp neutral oil
12–20 small dried red chiles
2 Tbsp green or red Sichuan peppercorns
1 handful chopped cilantro
¼ cup hot oil (peanut or roasted rapeseed)
Directions
In a bowl, mix salt, white pepper, Shaoxing wine, egg white, cornstarch, and oil. Take the skin off the sablefish and thinly slice. Add sablefish slices and gently coat. Set aside.
Heat oil in a wok over medium. Add dried chiles, stirring constantly until they darken slightly (about 1 min). Add peppercorns and cook another 30–60 seconds until fragrant.
Transfer the chiles and peppercorns to a cutting board, leaving oil in the wok. Chop them finely.
Add the chile bean paste to the wok and stir-fry until aromatic (about 15 sec). Pour in the stock, Shaoxing wine, scallion whites, ginger, and bean sprouts.
Simmer 1–2 minutes until sprouts are crisp-tender. Use a slotted spoon to transfer solids to a large serving bowl. Keep the broth simmering.
Lower the sablefish slices into the simmering broth one by one so they don’t clump. Swirl gently until just cooked through — about 1 minute.
Pour the fish and broth over the bean sprouts in the bowl.
Sprinkle the chopped pepper mix, scallion greens, and cilantro on top. Heat the final ¼ cup oil until smoking, then pour it over the bowl. Listen for that sizzle — that’s flavor in surround sound.