Sichuan Boiled Fish

1. Preparation

Gather all ingredients and kitchen tools: knife, cutting board, pot, and serving bowl.

Slice the fish fillet into thin pieces (about 1/4 inch thick).

Marinate the fish slices in a mixture of 1 tablespoon soy sauce, 1 tablespoon cooking wine, and a pinch of salt for about 10 minutes.

Chop the garlic, ginger, and green onions finely.

Soak the dried chili peppers in warm water for about 5 minutes to soften them.

Prepare the seasoning mixture by combining the ground Sichuan peppercorn, chili powder, and salt in a small bowl.

2. Cooking

In a pot, bring 4 cups of water to a boil over high heat.

Once boiling, add the marinated fish slices gradually, cooking them for about 2-3 minutes until opaque. Avoid overcrowding.

Remove the fish with a slotted spoon and set them aside on a plate. Discard the cooking water.

In the same pot, heat 2 tablespoons of vegetable oil over medium heat, then add the chopped garlic, ginger, and white parts of the green onions, stirring until fragrant.

Add the soaked dried chili peppers and the seasoning mixture, stirring for 1 minute to release flavors.

Pour in 3 cups of fresh water and allow it to simmer for 5 minutes.

Taste the broth and adjust salt as needed. If you prefer more heat, you can add extra chili powder.

Add the cooked fish slices back into the pot to heat through for 1-2 minutes.

Serve the fish in a bowl with the broth poured over it, garnished with the green parts of the green onions.

3. Finishing Touch

In a small saucepan, heat extra vegetable oil until hot.

Drizzle the hot oil over the top of the fish dish to create a sizzling effect.

Sprinkle some additional ground Sichuan peppercorn and chili flakes for garnish before serving.