Sichuan Boiled Fish

Ingredients

• 1 1/3 lbwhite fish fillets, sea bass or cod, sliced on the diagonal
• 1egg white, for the velveting
• 7 ozbean sprouts
• 1 1/2 ozdoubanjiang, chili bean paste
• 15dried red chilies, snipped in half
• 2 tbspsichuan peppercorns
• 6 clovegarlic, sliced
• 1 ozginger, sliced
• 2 1/2 cupschicken stock
• 5/8 cupvegetable oil, for the finishing oil
• 3scallions, sliced
• 1 1/2 tspsea salt

Method

1. 1

   Slice the fish thinly on the diagonal and turn it gently with the egg white and half the salt until every piece is coated. Leave it while you build the broth.

2. 2

   Blanch the bean sprouts for thirty seconds in boiling water, drain them well and pile them into the bottom of a wide serving bowl.

3. 3

   Fry the doubanjiang with a spoonful of the oil until the oil turns red, add half the garlic and ginger, then pour in the stock and simmer for five minutes. Season with the remaining salt.

4. 4

   Slide the fish into the simmering broth a few pieces at a time and cook for no more than ninety seconds, until the slices turn opaque. Lift them onto the sprouts and pour the broth over.

5. 5

   Scatter the dried chilies, Sichuan peppercorns, the rest of the garlic and the scallions over the fish. Heat the remaining oil until it shimmers and pour it over so everything sizzles.