AppleDownload on the App Store
All recipes

Sichuan Chinese · Dinner

Boiled fish in chile oil

Velveted white-fish slices barely poached over bean sprouts in doubanjiang broth, then awakened by a sizzling crown of dried chiles and green Sichuan peppercorns.

About 1 hr 10 minTotal
About 55 minActive
$$$Cost
AdvancedDifficulty
Makes 6 servings
Sichuan–Chongqing boiled fish with delicate white fish slices, bean sprouts, red broth, dried chiles, Sichuan peppercorns, scallions, and sizzling oil.

Equipment

  • A large carbon-steel wok is ideal; a wide skillet works only in small uncrowded batches.

Ingredients

1× recipe · Makes 6 servings

  • 2 pounds very fresh skinless firm white-fish fillets, sliced 1/4 inch thick
  • 1 1/2 teaspoons kosher salt, divided
  • 1 teaspoon ground white pepper
  • 2 tablespoons Shaoxing wine
  • 1 large egg white
  • 2 tablespoons cornstarch
  • 1 pound mung bean sprouts
  • 3 tablespoons neutral oil
  • 3 tablespoons Pixian doubanjiang, chopped
  • 5 garlic cloves, sliced
  • 2 tablespoons sliced ginger
  • 5 scallions, white and green parts separated
  • 5 cups low-sodium chicken stock
  • 1/2 cup neutral oil
  • 20 dried Chinese chiles, cut into pieces
  • 1 1/2 tablespoons green Sichuan peppercorns
  • 4 cups steamed rice

Instructions

  1. Mix fish gently with 1 teaspoon salt, white pepper, Shaoxing, egg white, and cornstarch; marinate 15 minutes. Blanch bean sprouts 45 seconds and spread in a large heatproof serving bowl.

  2. Heat 3 tablespoons oil in a . Fry doubanjiang until red and fragrant, then add half the garlic, ginger, and scallion whites for 30 seconds. Add stock and remaining salt and simmer 5 minutes.

  3. Lower to a bare simmer. Slide in fish piece by piece and poach without vigorous stirring until opaque and 145°F, 2 to 4 minutes. Lift fish over sprouts and pour in enough broth to come halfway up, not drown the surface.

  4. Pile remaining garlic, dried chiles, peppercorns, and scallion greens over fish. Heat 1/2 cup oil until shimmering and just smoking, then carefully pour it over the aromatics in two passes.

  5. Let the sizzling subside for 1 minute and serve family-style with rice, warning diners that whole chiles and peppercorns perfume the dish rather than function as mouthfuls.

Dinner does not stop at the recipe

Keep recipes, plan meals, and build the grocery list in Kwilt.

Use the recipe here. Get Kwilt when you want the rest of dinner to stay together.

AppleGet Kwilt for iPhone
See every recipe
Sichuan twice-cooked pork with thin curled belly slices, leeks, green chiles, scallions, and a glossy fermented chile-bean coating.

Sichuan Chinese · Dinner

Twice-cooked pork

Pork belly gently poached, chilled, sliced paper-thin, then returned to a hot wok with Pixian doubanjiang, sweet wheat paste, douchi, leeks, and green chiles.

About 2 hr6 servings

Sichuan dry-fried green beans with blistered wrinkled pods, crisp pork, ya cai, dried chiles, garlic, ginger, and no loose sauce.

Sichuan Chinese · Dinner

Dry-fried green bean pork

Wrinkled green beans tossed with crisp minced pork, Sichuan preserved mustard greens, dried chiles, peppercorn, garlic, ginger, and a spare soy-wine glaze.

About 40 min4 servings

Deeply browned herb roast chicken carved beside glossy pan gravy, lemon, onion, and fresh herbs.

American · Dinner

Herb roast chicken with pan gravy

Dry-brined whole chicken with deeply browned skin, rosemary-sage butter, tender breast and legs, and a silky gravy built from its fond and defatted drippings.

About 14 hr 50 min6 servings