水煮鱼

This spicy and flavorful dish features tender fish fillets in a rich, aromatic broth, combined with bean sprouts and mushroom ear. It’s a classic Sichuan dish that’s perfect for spice lovers!

Ingredients

For the Fish:

Snakehead fillet (or any fish fillet, snakehead is preferred)

1 tsp corn starch

White pepper (to taste)

1 egg white

Salt (to taste)

For the Soup:

Green onion (chopped)

Ginger (sliced)

Garlic (minced)

Chinese pepper (Sichuan peppercorn)

Dried chili

Spicy hot pot base (adjust for spice level)

Oyster sauce (to taste)

Soy sauce (to taste)

Sugar (to taste)

Bean sprouts

Mushroom ear

Chicken broth

For the Chili Oil:

Chili flakes

Garlic (minced)

Vegetable oil

Sesame seeds

Peppercorn

Instructions

Marinate the Fish: In a bowl, mix the fish fillet with corn starch, white pepper, egg white, and salt. Set aside to marinate while preparing the soup.

Prepare the Soup: In a pot, heat oil and add green onions, ginger, garlic, Chinese pepper, and dried chili. Add the spicy hot pot base and bring to a boil. Adjust spice levels by tasting as you go.

Add Flavoring: Once boiling, add oyster sauce, soy sauce, chicken broth and sugar. Stir well.

Cook the Vegetables: Add bean sprouts and mushroom ear. After a few minutes, remove them to a bowl.

Cook the Fish: Add the marinated fish fillets to the soup and cook for about 1 minute until tender. Remove the fish and place it in another bowl. Return the bean sprouts and mushroom ear to the pot.

Make the Chili Oil: In a small pan, heat vegetable oil and pour it over chili flakes, garlic, sesame seeds, and peppercorn to create fragrant chili oil.

Assemble the Dish: Place the fish on top of the bean sprouts and mushroom ear. Drizzle the hot chili oil over the dish. Garnish with green onion to finish.