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Double Boiled Fish or 水煮魚

Ingredients

Essentials:

Sichuan Peppercorn

Sichuan Pixian Chili Bean Sauce/Spicy Soybean Sauce

Dou Chi/Fermented Salty Black Soybean

White Fish Filet

Nice to Haves:

Green Onion

Half a bulb of Garlic

A thumb of Ginger

White Wine

Corn Starch

Chicken Stock

For Garnish:

Cilantro

Instructions

Prep:

Slice the fish on a bias. The pieces should be around 1/4-1/2″ thick.

Marinate all the fish you just sliced with a pinch of salt, pepper, a glug of white wine, and a shake of corn starch. Marinate for 10-15 minutes at room temperature.

Mince Garlic

Remove the ginger skin and slice into thin circular pieces

Slice the Green Onion, thicker for the white part and thinner for the top/stalk.

Cooking:

Start a pot of water for a gentle boil.

Gently add the fish slices to your boiling pot of water, cook no longer than 3 minutes.

If you have chicken stock, drain the pot, otherwise, drain the fish and save around 2 cups of that fish stock for later.

Heat up a pan on medium-high heat and put in around 2-3TB of oil.

Toast the Sichuan peppercorns until they’re slightly brown, should take no more than 3-5 minutes.

Grind up the Sichuan peppercorns in your mortar and pestle.

In the pan you just used, add around 1/4 cup of the Spicy Soybean Sauce, the minced garlic, the ground up peppercorns, the ginger, the white part of the green onion.

Stir until they’re all mixed well and the oil is a thick, intense red color.

Add the chicken stock or your fish stock (if none, add some water).

Stir occasionally until all the ingredients are incorporated and the stock has reduced slightly, 10-15 minutes.

Add the fish back in.

Add in corn starch until the sauce has thickened to a glaze like consistency.

Stir very gently and reduce the heat to medium-low.

Let simmer for 3-5 more minutes.

Garnish with the rest of your green onions. Serve with a bowl of rice.