Sichuan Boiling Fish (Feiteng Style)

Cooking StepsHow to cook Sichuan Boiling Fish (Feiteng Style) step by step

Cooking Process

1. 
   Step 1

   Take a handful each of green and red Sichuan peppercorns — use plenty, with a ratio of about 3:1 green to red.

2. 
   Step 2

   Break the dried chili peppers in half and shake out the seeds.

3. 
   Step 3

   Place the dried chilies and peppercorns together in the same bowl.

4. 
   Step 4

   Sprinkle a little water over them and toss with your hands to dampen all the chilies and peppercorns.

5. 
   Step 5

   Slice the fish on the bias into fillets. I’m using fish fillets here because I couldn’t find a suitable whole fish. For how to handle a live fish, see Tip 1.

6. 
   Step 6

   The fillets should be about 2–3mm thin. If using a live fish, you can slice them even thinner.

7. 
   Step 7

   Rinse the sliced fish in clean water, then squeeze out as much moisture as possible with your hands.

8. 
   Step 8

   Add salt, white pepper, and egg whites. Mix evenly by hand.

9. 
   Step 9

   Add a handful of cornstarch and continue mixing until evenly coated. Set aside.

10. 
    Step 10

    Prepare the scallion, ginger, and garlic. Set aside.

11. 
    Step 11

    Finely mince a small spoonful of Pixian doubanjiang. Set aside.

12. 
    Step 12

    Bring a pot of water to a boil. Once boiling, add a splash of cooking oil and a pinch of salt.

13. 
    Step 13

    Blanch the vegetables until just cooked through (crisp-tender).

14. 
    Step 14

    In a separate wok, heat oil over medium heat until it reaches about 150°C (300°F). Add the scallion, ginger, and garlic and sauté until fragrant.

15. 
    Step 15

    When the aromatics are lightly golden, add the Pixian doubanjiang and stir briefly until the red oil releases. Use medium-low heat here — the paste burns easily.

16. 
    Step 16

    Add Shaoxing wine and light soy sauce, letting the heat bloom their aromas.

17. 
    Step 17

    Pour in the stock or water and bring to a rolling boil over high heat.

18. 
    Step 18

    Once boiling, season the broth with salt, sugar, chicken bouillon (optional), and white pepper (optional, to taste).

19. 
    Step 19

    I added some concentrated chicken stock as a shortcut for homemade stock — this is optional.

20. 
    Step 20

    Add a tiny drizzle of dark soy sauce to give the broth a subtle base color.

21. 
    Step 21

    Turn off the heat or reduce to the lowest setting, then gently slide in the fish fillets.

22. 
    Step 22

    Let the fillets sit for a few seconds so the cornstarch coating sets before you move them.

23. 
    Step 23

    Gently push the fillets around so they cook evenly. Keep the heat on medium-low so the liquid stays just below a simmer — see Tip 4 for why.

24. 
    Step 24

    As the fish cooks, fish out the scallion and ginger pieces (purely for presentation).

25. 
    Step 25

    When the fish is about 80% cooked through, pour the fish and broth together into the large bowl lined with the blanched vegetables.

26. 
    Step 26

    In the wok, heat about 150–200ml of oil.

27. 
    Step 27

    When the oil is very hot (you see wisps of blue smoke), quickly add the peppercorns and dried chilies. Count to two.

28. 
    Step 28

    The moment two seconds are up, pour the sizzling oil, chilies, and peppercorns over the fish. Speed is critical — even one or two seconds too long and the peppercorns and chilies will scorch, losing all their fragrance.

29. 
    Step 29

    Once the hot oil is poured over, the dish looks much more appetizing. Done!