World Flavors Cookbook

Water-Boiled Fish (Shui Zhu Yu)

Tender fish fillets poached in a spicy, numbing broth and topped with a sizzling layer of chili-infused oil.

Cuisine: China

Ingredients

• 500g white fish fillets (tilapia or catfish)
• Bean sprouts and celery (for the base)
• Broth: Doubanjiang, garlic, ginger, stock
• Sizzling oil: 1/2 cup oil, dried chilies, Sichuan peppercorns

Instructions

1. Marinate fish with egg white and starch. Blanch vegetables and place in a large bowl.
2. Cook the spicy broth and gently poach the fish fillets for 2-3 minutes.
3. Pour fish and broth over the vegetables.
4. Place chilies and peppercorns on top. Pour smoking hot oil over them to create a dramatic sizzle and release flavor.