Sichuan Boiled Fish in Spicy Sauce 水煮魚

Are you craving for something fiery hot to keep you warm in winter? Or something flavorful and spicy to stimulate your appetite in summer?

This signature dish in Sichuan cuisine is ideal for both occasions. It's perfect for the cold weather - the fiery red chilli gets our blood circulation going, yet it's also a great appetite stimulant when the weather gets hot. I love to order this, both fish and beef versions, at Sichuan restaurants. Each place does it a little differently with their own secret formula for the spices mix and preparation. If you enjoy spicy food flavored with nice aromatics/herbs (e.g. Mala hotpot), I am sure you will like this. At home you can also experiment and create your own 'special formula', depending on your level of tolerance for heat and spice preferences.

The Chinese name is known as 水煮魚, literally translated as "water boiled fish", a reflection of the cooking method, though not a reflection of the fiery taste. Indeed the fish is "boiled in water" to cook it, but only after the water has been infused with various aromatics to create a rich and flavorful broth. This combination of dried red chilli peppers, sichuan peppercorns, spicy bean paste, scallion+ginger+garlic, cinnamon bark and star anise is potent and does amazing things to our taste buds.

I am using fish fillet in today's recipe, though this can also be made using a whole fish. For fish selection, use white-fleshed fish that has a firmer texture, as fish that is overly tender and flaky will disintegrate easily when cooking. Some options include grass carp, basa fish, haddock, atlantic cod, etc.

I like the fact that this protein is served with a good amount of vegetables, the spicy flavorful broth and generous spice-infused oil then brings everything together like a heavenly union.

Word of caution: This recipe is not for the faint-hearted!

RECIPE FOR SICHUAN BOILED FISH IN SPICY SAUCE

Serves 2-3
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Fish
2 fish fillets (about 300g or 0.7 lb), sliced
1 Tbsp cornstarch

Vegetables
4 leaves napa cabbage, cut into large shreds
3 stalks garlic leek, cut into 1 inch pieces

Sauce
2 Tbsp oil
1 inch ginger, sliced
2 stalks scallion, cut 2-3 inch length
1 piece cinnamon bark (optional)
2 star anise (optional)
1/4 cup whole dried red chilli pepper
1 Tbsp sichuan peppercorn
3 Tbsp spicy bean paste (spicy doubanjiang)
2 cups low-sodium chicken stock
1 Tbsp chinese rice wine
1½ tsp sugar
Salt, to taste

Toppings
1/4 cup vegetable oil
1 Tbsp dried chilli flakes
3 cloves garlic, minced
1 stalk scallion, chopped


Steps:

Fish
1) Do not slice the fish too thin. Marinate fish slices with cornstarch.

Vegetables
2) Bring a pot of water to boil and add napa cabbage. When cabbage is almost cooked, add garlic leek and boil briefly. When done, drain vegetables well and arrange in a large bowl. Discard water.

Sauce
3) Heat up 2 Tbsp oil over medium heat in a wok or large pan.
- Add ginger, cinnamon bark, star anise and fry till aromatic.
- Add 1/4 cup dried red chilli pepper, 1 Tbsp sichuan peppercorn, scallion, and fry for about 2 minutes.
- Add 3 Tbsp spicy bean paste and fry for 2-3 minutes till aromatic.
- Add 2 cups chicken stock, 1 Tbsp chinese rice wine and 1½ tsp sugar.
- Turn up heat to high and bring sauce to a boil. Taste and add salt if needed.

4) Add fish from Step 1 to sauce. Gently stir the fish to prevent disintegration. Boil till fish is cooked and transfer fish into the large bowl with vegetables. Sprinkle chilli flakes, minced garlic and chopped scallion over fish.

5) Heat up 1/4 cup oil over medium heat till smoking hot.

6) Immediately pour hot oil over chilli flakes, minced garlic and chopped scallion. You should hear a sizzling sound. Serve hot.


Notes: 
a) This dish can also be served in a heated claypot or hotpot (low heat) which will maintain the heat better.
b) I was generous with red chilli and oil in this recipe similar to how it's served in some Sichuan restaurants. You may adjust the level of spiciness and oil to suit your own taste for home-cooking.
c) Napa cabbage and garlic leek can be replaced with bean sprouts or chinese celery.