It’s said that Sichuan spicy boiled fish recipe was invented by a Sichuan Chef. And the original version was boiled pork slices. But there was one time a good friend of him visited him at home but this friend didn’t eat pork. So he created a boiled fish fillet. From then on the dish becomes one of the most famous Sichuan dishes ever!
1 tilapia fish fillet, about 8 ounces, sliced
6 tablespoons of oil
6 leaves of Napa cabbage, cut into 2-inch-pieces
3 ounces of Chinese celery, chopped
6 gloves of garlic, minced
1/2 of a thumb of ginger, minced
1 tablespoon of spicy soy bean sauce
2 cups of chicken stock
1 tablespoon of soy sauce
2 tablespoons of corn starch mix with 2 tablespoons of water
1 teaspoon of red chili powder
1 teaspoon of Sichuan pepper corn powder
3 tablespoons of oil
Fish marinade:
1/2 of an egg white
A pinch of salt
A pinch of pepper
A pinch of sugar
1 tablespoon of corn starch with 2 tablespoons of water
Slice the tilapia.
In a bowl, add 1/2 of an egg white, a pinch of salt, a pinch of pepper, a pinch of sugar, 1 tablespoon of corn starch with 2 tablespoons of water. Then marinate the fish for about 10 minutes. (When we marinate the fish with egg white and corn starch water, the fish won’t break apart easily while cooking, and yet it will be super tender after it’s fully cooked.)
In a pan, add 3 tablespoons of oil, and then bring in the chopped Napa cabbage and chopped Chinese celery, and stir fry for about 1 minute. Season them with a pinch of salt and a pinch of sugar. Transfer them into a big bowl.
In a pot, boil water, and introduce fish slice into it. When the water is boiled again, turn off the heat, and let it poach until well done for about 3 minutes (We poached the fish because it would make its texture softer and smoother than boiling it.)
In the pan, add 3 tablespoons of oil, and then add 6 gloves of minced garlic, 1/2 of a thumb of minced ginger, 1 tablespoon of spicy soy bean sauce, and wait until the aroma comes out. Then introduce 2 cups of chicken stock and 1 tablespoon of soy sauce. When the chicken stock is boiled, then transfer the poached fish into the pan. Finally add 2 tablespoons of corn starch mix with 2 tablespoons of water and slowly stir in a circular motion. Transfer the fish into the big bowl.
In a small pan, heat up 3 tablespoons of oil.
In the big bowl, add 1 teaspoon of red chili powder and 1 teaspoon of Sichuan pepper corn powder. (You can buy this type of Sichuan pepper corn in any Asian supermarkets but I ground mine from Sichuan pepper corns.) Lastly, pour the oil on top of dish.
Our fish is ready, but before we taste the fish. Let’s check out The Food Ranger’s travel videos. He travels all around the world for delicious good eats. And this week he’s in China and he’s eating Sichuan Spicy Boiled Fish right now. Let’s take a look!
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