Sichuan Spicy Boiled Fish with Chili

Ingredients

Estimated total cost: €14.13 · €2.35/serving

• 1 large egg white, whisked until frothy (for a light and fluffy texture, whisk vigorously for 1-2 minutes)Est. price €0.08–€0.15
• 1 cup rice wine, preferably a high-quality variety (adds depth of flavor to the dish)Est. price €1.50–€4.00
• 2 Tbsp. refined cornstarch (to create a crispy coating, ensure fish is completely coated before frying)Est. price €0.10–€0.25
• 2 tsp. finely grated peeled ginger root (adds a fragrant and spicy kick to the dish)Est. price €0.08–€0.20
• 1 tsp. premium kosher salt (enhances the overall seasoning of the dish)Est. price €0.05–€0.15
• 1 tsp. freshly ground white pepper, for a subtle heat (optional but recommended for an extra layer of flavor)Est. price €0.15–€0.35
• 2 tsp. ground Sichuan peppercorns, divided from 3 tsp. whole (provides a unique numbing and citrusy flavor)Est. price €0.25–€0.60
• 1 lb. skinless, boneless white fish fillets, such as cod, flounder, or red snapper (ensure fish is cut into even pieces for uniform cooking)Est. price €8.00–€18.00
• 6 Tbsp. high-quality grapeseed or vegetable oil, divided (use high smoke point oil for frying to achieve a crispy texture)Est. price €0.45–€0.90
• 3 celery stalks, sliced into (3"-long) matchsticks (adds a crunchy texture to the dish)Est. price €0.60–€1.20

Steps

1. 1

   In a medium bowl, combine egg white, wine, cornstarch, grated ginger, salt, white pepper (if preferred), and 1 tsp. ground Sichuan peppercorns. Cut fish fillets into thin slices on a diagonal and add them to the marinade mixture in the bowl. Gently mix until the fish is coated evenly. Allow it to marinate for 30 minutes as you prepare the broth.

2. 2

   In a spacious wok or deep skillet, heat 1 tablespoon of oil over medium-high heat. Add the celery and bean sprouts, continuously stir-frying until they reach a crisp-tender texture, which should take around 1 minute. Once done, transfer the cooked vegetables to a large bowl with deep sides.

3. 3

   Start by removing the seeds from 6 dried chiles and cutting them into ¼" pieces. In a wok, heat 1 Tbsp. of oil over medium-high heat. Add coarsely chopped garlic, sliced ginger, sliced dried chiles, whole dried chiles, and 1 tsp. of whole Sichuan peppercorns. Stir and cook for about 1 minute until fragrant. Next, stir in bean paste and cook for another minute until fragrant. After that, pour in the stock and add the remaining 1 tsp. of ground Sichuan peppercorns. Bring the mixture to a boil before reducing the heat to medium-low. Cover the wok (or use a baking sheet if needed) and let it simmer for 15 minutes to allow the broth to absorb all the flavors thoroughly.

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• Cultural note

  Originating from Sichuan province in China, this dish is a classic example of Sichuan cuisine known for its bold and spicy flavors. The use of Sichuan peppercorns, doubanjiang, and dried chiles reflects the region's love for heat and numbing sensations in their dishes.

• Seasonal note

  This dish is traditionally enjoyed year-round, but fish is often more abundant and fresher in the spring and summer months. Fresh vegetables like celery and bean sprouts are also in season during the warmer months.

• Health note

  Sichuan Spicy Boiled Fish with Chili is a high-protein dish rich in omega-3 fatty acids from the white fish fillets, beneficial for heart health. The dish is also low in carbohydrates and sugar, making it a good option for those watching their blood sugar levels.