China
Sichuan-Style Boiled Fish with Vegetables
Marinated fish slices poached in a doubanjiang chili broth over blanched vegetables.
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China
Marinated fish slices poached in a doubanjiang chili broth over blanched vegetables.
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Measuring cups and spoons · Kitchen knife · Cutting board · Mixing bowl · Cooking pot · Stirring spoon · Spoon · Frying pan
6 clear steps
Thaw frozen fish overnight in the refrigerator, then cut the fish into thin slices about 5 cm long and 3 cm wide: first chop across into 5 cm pieces, then turn them 90 degrees and slice thinly on the diagonal.
Put the fish in a large stainless steel bowl and add 30 g doubanjiang, 3 g salt, 10 ml teng jiao oil and 3 g white pepper. Mix gently by hand, then add 5 ml rapeseed oil to seal in the flavor, and leave at least 30 minutes.
Mince the garlic. Blanch the cauliflower in boiling water and set it aside; wash and dry the lettuce and stir-fry it without oil until cooked. Cook other vegetables, such as potato slices, until tender.
Heat 20 ml rapeseed oil in a pan from cold, add 10 g doubanjiang, the fermented black beans (optional) and the garlic, and stir slowly over medium heat.
Add 150 ml hot water and, when it boils, add the fish slices and turn them gently so they separate in the broth. Add 2 g salt and 2 g sugar. When the broth boils again, cook until the fish is opaque and flakes easily (63°C), then take it off the heat.
Put the cooked vegetables in a large bowl, spoon the hot fish on top, and pour over the broth from the pan.
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