【Sichuan】Spicy boiled fish

Overview

Boiled fish, also known as boiled fish in river water, is a dish invented by people living in Bashu area. It was first popular in Sichuan area (including what is now Chongqing City). It seems to be a primitive method, but the workmanship is actually exquisite - fresh and live fish are selected, and the effects of chili peppers to keep out the cold, replenish qi and nourish blood are fully utilized. The cooked meat will not become tough at all, and has a smooth and tender texture, and is oily but not greasy. It not only removes the fishy smell of fish, but also keeps the fish fresh and tender. The red peppers are eye-catching, spicy but not dry, and numb but not bitter. It is numb and spicy, making boiled fish very popular all over the country. Although I am from the north, I like to eat some Sichuan dishes very much. My cooking method is not necessarily authentic, but I learned it from my brother-in-law who is a chef. He specializes in freshwater fish, so I believe it should be the same. My mother-in-law’s house is by the lake, so all kinds of fish are indispensable for the New Year’s Eve dinner. What I hated most in the past was eating freshwater fish, which always smelled like earth. Since I learned how to cook boiled fish, I fell in love with freshwater fish, but only fish with spicy tastes

Tags

• hot dishes
• sichuan cuisine
• chongqing cuisine
• chives
• cooking wine
• dried red chili pepper
• egg white
• garlic
• liquor
• pepper
• pixian doubanjiang
• soybean sprouts
• starch
• white sesame
• zanthoxylum bungeanum
• black pepper
• ginger
• grass carp
• salt
• vegetable oil
• water

Ingredients

Steps

1. 1 Prepare the ingredients, wash the chives and soybean sprouts, scrape the scales and remove the internal organs of the grass carp, cut the green onion into sections, mince the garlic, and slice the ginger

   

2. 2 Chop off the fish head and make a cut along both sides of the fish bone with a knife

   

3. 3 Remove the fish bones

   

4. 4 Use a quick chef's knife to slice the fish diagonally into pieces about 2mm thick

   

5. 5 Cut the two pieces of fish into thin fillets, cut the fish bones into sections, and cut the fish head in the middle. Add cooking wine, white wine, black pepper, starch, salt, and egg white to the fish fillets and marinate them evenly with your hands for more than half an hour

   

6. 6 Cucumber slices

   

7. 7 Pour in 60 grams of oil, heat it to 50% to 60% heat, add 10 grams of Sichuan peppercorns, dried chili peppers, and peppercorns, and slowly stir-fry until fragrant

   

8. 8 Add Pixian bean paste and stir-fry over low heat until red oil comes out. Add onion, ginger and garlic and stir-fry evenly

   

9. 9 Add the fish head and fish bones and stir-fry until they change color

   

10. 10 Add cold water covering the fish heads and bones

    

11. 11 Boil water, add soybean sprouts and blanch until cooked

    

12. 12 Place blanched soybean sprouts on the bottom of a large bowl and top with cucumbers

    

13. 13 After removing the soybean sprouts from the fish soup, add the fish fillets over medium heat. Too much heat will easily cause the fish fillets to break into pieces

    

14. 14 High heat, do not flip the fish fillets, use a spoon to pour soup on the fish fillets

    

15. 15 When the soup boils and all fish fillets turn white, turn off the heat immediately

    

16. 16 Put the fish fillets into a large bowl, add the dried chili peppers and Sichuan peppercorns fried at the beginning, and sprinkle with white sesame seeds

    

17. 17 Pour the remaining 40 grams of oil into another pot, stir-fry 10 grams of dried chili segments over low heat

    

18. 18 Pour the oil and fried dried chilies on the fish fillets, and the boiled fish is ready