Staying home doesn't mean boring meals! Spice up your home cook repertoire and impress the family with this Sichuan fiery dish.
水煮鱼 literally means “water boiled fish” - but it's an explosion of flavours with marinated fish slices packed full of spice! This Sichuan Boiled Fish is completed with hot oil, coriander and fried peanuts, it's red fiery appearance may deter some but after a bite, many come back for seconds.
With all the spice and chilli going into this dish, you might get some acid indigestion and heartburn (trust us, we ate the whole bowl!). In such uncomfortable situations, Gaviscon Singapore serves up a fast and soothing release. Now, you can get back to feasting!
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*Individual response may vary. Please consult your doctor if symptoms persist or worsen
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Ingredients:
800g boneless fish fillet (skinless and sliced)
1 tsp salt
1 tsp white pepper powder
1 tbsp shaoxing wine
1 tbsp cornstarch
2 tbsp cooking oil
20 dried chillies (rehydrated and cut into small pieces)
4 tsp sze chuan peppercorns
6 cloves minced garlic
10g ginger (sliced)
2 stalks scallions (chopped, green part only)
3 tbsp doubanjiang
1 litre water
400g Chinese cabbage (sliced into smaller pieces)
150g Bamboo shoots
150g Bean sprouts
1 tsp salt (adjust to taste)
1 tsp sugar
1 tbsp chicken powder
¼ cup cooking oil
Garnish with coriander and fried peanuts
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Steps:
1. In a mixing bowl, add fish slices, salt, white pepper powder, shaoxing wine and cornstarch. Mix well and leave to marinate for 15 minutes.
2. In a small pot, blanch bamboo shoots for 3-4 minutes. Drain and leave to cool, then cut into slices.
3. In a wok pan over medium low heat, add 2 tbsp of cooking oil. Add half the amounts of dried chillies, szechuan peppercorns, and all the minced garlic and ginger slices. Stir fry until fragrant.
4. Add in doubanjiang and continue to stir fry.
5. Once fragrant add in water and bring to boil. Leave to cook for 3-4 minutes.
6. Strain off all the aromatics from soup. Add salt, sugar and chicken powder, adjust salt and sugar according to taste.
7. Add in chinese cabbage, bean sprouts and sliced bamboo shoots. Bring to boil and cook for 3-4 minutes until cabbage is cooked. Strain and transfer into a large serving bowl.
8. Add in marinated fish slices into soup and cook for about 1 minute or less until fish slices are cooked. Drain and add over vegetables in a serving bowl.
