Sichuan Boiled Fish

Name: Sichuan Boiled Fish
Yield: 8 regular or 16 small servings
Ingredients: 1 large egg white; ¼ cup rice wine; 2 Tbsp. cornstarch; 2 tsp. finely grated peeled ginger; 1 tsp. kosher salt; ½ tsp. freshly ground white pepper (optional); 2 tsp. ground Sichuan peppercorns (from 3 tsp. whole), divided; 1 lb. skinless, boneless white fish fillets (such as cod, flounder, or red snapper); 6 Tbsp. grapeseed or vegetable oil, divided; 3 celery stalks, sliced into (3"-long) matchsticks; ½ cup bean sprouts; ⅓ cup dried Sichuan chiles (about 32) or other red Chinese chiles, divided; 7 garlic cloves, 6 smashed, coarsely chopped, 1 finely chopped; 1 (3") piece ginger, peeled, thinly sliced (about 5 slices); 2 tsp. whole Sichuan peppercorns, divided; 3 Tbsp. doubanjiang (Sichuan-style fermented chili bean paste); 2½ cups fish stock, low-sodium chicken broth, or water; 2 scallions, thinly sliced on a diagonal; 2 sprigs cilantro, sliced into (2") pieces (stems and leaves); 2 tsp. gochugaru (fine Korean red pepper powder); 1 tsp. sesame seeds

By Lisa Cheng Smith

February 1, 2020

brothy Chinese fish dish with chiles cilantro and scallions in a bowl

Photo by Alex Lau, Prop Styling by Beatrice Chastka, Food Styling by Lillian Chou

The flavors of this fish are out of control—super spicy, super intense, super delicious. This recipe moves fast—stay on top of it by prepping and lining up your ingredients before you start cooking.

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