Shui Zhu Yu — Sichuan Boiled Fish

Ingredients

• 600g thick skinless white fish fillets such as cod loin, haddock or hake
• For the marinade: 1 egg white
• 1 tbsp cornflour
• 1 tbsp Shaoxing rice wine
• 1/2 tsp fine salt
• 1/2 tsp ground white pepper
• 200g beansprouts
• 2 celery sticks, sliced on the diagonal
• 150g Chinese leaf, shredded
• 5 tbsp vegetable oil, divided
• 3 tbsp Pixian chilli bean paste (doubanjiang)
• 4 cloves garlic, finely chopped
• 4cm piece fresh ginger, finely chopped
• 600ml fish or chicken stock
• 1 tsp caster sugar
• 1 tsp light soy sauce
• For the topping: 15 dried Chinese red chillies, snipped in half, seeds shaken out
• 2 tbsp Sichuan peppercorns
• 3 spring onions, finely sliced
• Small handful of fresh coriander

Method

1. Slice the fish into pieces about 5mm thick at an angle. Mix with the marinade ingredients and refrigerate for 20 minutes.

2. Heat 1 tbsp of the oil in a wok and stir-fry the beansprouts, celery and Chinese leaf over a high heat for 1 to 2 minutes until just wilted. Tip into a large, deep serving bowl.

3. Add 2 tbsp of the oil to the wok over a medium heat. Fry the chilli bean paste for 1 minute until the oil turns red, then add the garlic and ginger and fry for 30 seconds.

4. Pour in the stock, sugar and soy sauce and bring to a simmer for 5 minutes.

5. Lower the heat so the broth barely simmers. Slide in the fish slice by slice, without stirring, and poach for 2 to 3 minutes until the fish turns opaque.

6. Gently pour the fish and broth over the vegetables. Scatter the dried chillies, Sichuan peppercorns, spring onions and coriander on top.

7. Heat the remaining 2 tbsp oil in a small pan until it begins to smoke and pour it over the chillies. They will sizzle fiercely, so stand back. Serve with steamed rice.