Chinese
Chinese - Sichuan and Regional
Water Boiled Fish
Chef's Menu Description
A distinguished culinary classic crafted with authentic techniques and finest ingredients, offering rich depth of flavour and elegant presentation.
Ingredients
- • 500g white fish fillets (bass or cod), sliced thin
- • 200g bean sprouts
- • 2 tbsp doubanjiang
- • 1 tbsp Sichuan peppercorns, ground
- • 15 dried chilies, halved
- • 4 cloves garlic, minced
- • 1 tbsp potato starch
- • 500ml chicken stock
- • 4 tbsp oil
Preparation Steps
1
Phase 1
Toss the fish slices with the starch and a pinch of salt, then rest for 15 minutes.
2
Phase 2
Briefly cook the bean sprouts in the hot stock, then drain into a serving bowl.
3
Phase 3
Fry the garlic and doubanjiang in 2 tbsp oil until red and fragrant, then pour in the stock and simmer.
4
Phase 4
Slip in the fish slices one at a time and poach gently for 1-2 minutes until just white, then pour over the sprouts.
5
Phase 5
Pile the ground peppercorns, chili halves, and remaining minced garlic on top, heat the remaining 2 tbsp oil until smoking, and splash it over the aromatics.
6
Phase 6
Garnish with coriander and serve immediately.