Soups & Stews · Chinese
Sichuan Poached Fish in Chili Oil Broth
Silky slices of white fish are poached gently in a numbing, garlicky broth, then crowned with dried chilies that crackle under a pour of hot oil. The heat builds slowly and the fish stays impossibly tender.
Test kitchen note: Coat the fish in egg white and cornstarch and poach below a boil; aggressive bubbling tears the slices apart before they can set.
Method 5 steps
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Toss the fish slices with the egg white, cornstarch and a pinch of salt. Set aside for 10 minutes.
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Heat 2 tablespoons of the oil in a wok over medium heat. Fry the chili bean paste, garlic and ginger until the oil turns deep red, about 2 minutes.
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Pour in the stock and bring to a gentle simmer. Slide in the fish one piece at a time and poach for 3 to 4 minutes, until opaque.
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Carefully transfer the fish and broth to a wide serving bowl. Arrange the dried chilies and Sichuan peppercorns over the top.
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Heat the remaining oil until it shimmers and just starts to smoke. Pour it over the chilies so they sizzle, then scatter cilantro and serve right away.
That is the whole pie. Enjoy every slice.
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