「Sichuan Boiled Fish」

Ingredients and amounts

• 500g basa fillet
• 40g red chili doubanjiang (add 10-20g more for extra spice and oil)
• 10g fermented black beans (optional)
• 10ml Sichuan pepper oil
• 25ml rapeseed oil
• 3g white pepper
• 2 cloves garlic
• 5g salt
• 2g sugar

Step-by-step method

1. 1

   Step 1

   Preparation: If the basa fillet is frozen, thaw it at room temperature for 5 hours before slicing.

2. 2

   Step 2

   Slicing: Slice the basa fillet into thin pieces, about 5cm long and 3cm wide.

3. 3

   Step 3

   Marinating: Place the sliced fish in a large stainless steel bowl.

4. 4

   Step 4

   Add 30g doubanjiang, 3g salt, 10ml Sichuan pepper oil, and 3g white pepper.

5. 5

   Step 5

   Mix well with your hands, then add 5ml rapeseed oil to seal in the flavors.

6. 6

   Step 6

   Let it sit at room temperature for at least 30 minutes to marinate.

7. 7

   Step 7

   Prepare vegetables: Mince the garlic. Wash 300g cauliflower and 200g lettuce.

8. 8

   Step 8

   Blanch the cauliflower in boiling water and set aside. Wash and dry the lettuce, then stir-fry until cooked (without oil).

9. 9

   Step 9

   Stir-fry doubanjiang: Heat 20ml rapeseed oil in a wok over low heat. Add 10g doubanjiang, 10g fermented black beans (optional), and minced garlic. Stir-fry slowly over medium heat.

10. 10

    Step 10

    Poach the fish: Add 150ml hot water. Once it boils quickly, add the marinated fish slices. Gently turn them to separate in the water. Season with 2g salt and 2g sugar (adjust salt to taste). When the water boils again, remove from heat.

11. 11

    Step 11

    Serving: First place the cooked vegetables in a large bowl. Then place the hot fish slices on top of the vegetables. Pour the remaining hot broth from the wok over the dish. Serve.