Boiled Fish

Ingredients

• 750 g fish fillets (carp or snakehead)
• 200 g bean sprouts
• 100 g napa cabbage
• 50 g dried chili peppers
• 30 g Sichuan peppercorns
• 3 tbsp chili oil
• 2 tbsp soy sauce
• 1 tbsp Shaoxing wine
• 3 ginger slices
• 3 scallions
• 1 egg white, 2 tbsp cornstarch for marinating

Cooking Steps

1. Heat the oil in a wok over high heat until it starts to smoke.
2. Add the prepared egg whites and stir-fry until light brown, about 2 minutes. Set aside.
3. If needed, add more oil to the same pan. Add spices (ginger, garlic, green onion) and saute until fragrant.
4. Add vegetables and sauté for 1-2 minutes, until vegetables are tender but still crisp.
5. Return oil to pan. Add the sauce mixture and stir everything together over high heat.
6. Adjust seasoning with salt, soy sauce or other condiments. Place immediately on a warm plate.

Cultural Tips

Boiled fish is an important part of Sichuan cooking tradition. This dish embodies the unique flavors and cooking techniques passed down from generation to generation in the Sichuan region of China. It is often enjoyed during family gatherings and local festivals.