Water-Boiled Fish
“Sichuan poached fish fillets swimming in a fiery broth of chili oil, Sichuan peppercorns, and dried chilies.”
Sichuan Pepper
Garlic
Ginger
Soy Sauce
Egg
FishWhere it comes from
Sichuan cuisine is renowned for its bold flavors, and Water-Boiled Fish is a prime example of this culinary tradition. Emerging from the Sichuan province, this dish reflects the region's love for spicy and numbing sensations, courtesy of Sichuan peppercorns. Surprisingly, it's not just about the heat; the careful balance of spices creates a complex and addictive flavor profile.
On the Palate
What goes into it
How it's made
- 1
Start by marinating tender fish fillets in a mix of cornstarch, salt, and a splash of Shaoxing wine for added flavor.
- 2
Prepare a fiery broth by heating chili oil and sautéing garlic, ginger, and Sichuan peppercorns until fragrant.
- 3
Gently poach the marinated fish in the hot broth until just cooked, ensuring it remains tender and succulent.
- 4
Serve the dish piping hot, garnished with fresh herbs and additional chili oil for an extra kick.
