Sichuan Poached Fish with Pickled Mustard Greens
Directions
- 1Marinate the white fish with salt, white pepper, cornflour, and rice wine, then mix well.
- 2Prep the aromatics: slice ginger, cut spring onion, and smash garlic.
- 3Remove the pickled brine from the pickled mustard green and soak it in clean water to remove excess salt.
- 4Squeeze and cut the pickled mustard green into tiny pieces.
- 5Prepare the seasoning by combining broad bean chili paste (doubanjiang), chicken bouillon powder, salt, sugar, soy sauce, and rice vinegar in a bowl.
- 6Crush some dried chili with Sichuan pepper in a heatproof bowl.
- 7Pour heated neutral oil over the crushed chili and Sichuan pepper to create aromatic mala spicy and numbing oil.
- 8Heat a pan or wok with some oil.
- 9Fry the aromatics (ginger, spring onion, and garlic) for 1 minute.
- 10Add the pickled mustard green to the wok and stir fry.
- 11Add the prepared seasoning and water to the wok, and bring it to a gentle simmer.
- 12Carefully lay the marinated fish into the simmering broth.
- 13Gently poach the fish, covered, on medium-low heat without much agitation for about 10-15 minutes, until fully cooked and super tender.
- 14Transfer the cooked fish and broth to a serving bowl.
- 15Spoon the aromatic oil over the dish before serving.
Ingredients
- 800 g white fish
- 1 tsp salt
- 1 pinch white pepper
- 1 tbsp cornflour
- 3 tbsp rice wine
- 3 pieces dried chilies (crushed and chopped)
- 1 tsp Sichuan peppercorn
- 4 tbsp neutral oil
- 3 tbsp oil
- 30 g ginger (sliced)
- 2 pieces spring onion (cut)
- 8 cloves garlic (smacked)
- 150 g pickled mustard green (rinsed, squeezed and finely diced)
- 500 g water
- 1 tbsp broad bean chili paste (doubanjiang)
- 1 tsp chicken bouillon powder
- 1 tbsp sugar
- 1 tbsp soy sauce
- 3 tbsp rice vinegar
Equipment
bowlknifechopping boardwoklidserving bowlspoonchopsticks
Tips
- Gently poach the fish without much agitation to prevent it from breaking.
- Best eaten with rice.