Impress your family and friends with this Spicy Boiled Fish. The fish is tender with a delicate texture. It tastes super delicious with a bit of spiciness!
500gPangasius Fish Fillets (or any kind of white fish)
2small Romaine Lettuce, sliced (or Bok Choy)
100gCarrot, julienned (or Bean Sprouts)
6long Dry Chili Peppers, cut in small pieces
1 tspSichuan Peppercorns
1tspSesame Seeds
1/2CupVegetable Oil (125 ml)
Marinade Sauce
1/2tspSalt
1/2tspGround Black Pepper
1tbspChinese Cooking Wine
1Egg White
2tbspCornstarch
Fish Sauce
2tbspGinger, minced
4large Garlic Cloves, minced
3Spring Onions, chopped (white+light green parts, save dark green parts for the garnish)
1tspCumin Powder
1tspChinese 13 Spices Mix
3tbspLAOGANMA (Chinese Spicy Sauce) with Peanuts and Dried Tofu
1tspChili Oil
Instructions
Slice the fish into medium-size pieces and place in a bowl. Add Salt, Black Pepper, and Chinese Cooking Wine. Mix well. Then add the Egg White and Cornstarch. Mix well. Cover with plastic wrap and marinate in the fridge for 1 hour.
Prepare the Romaine Lettuce, Carrot, Fish Sauce, and other ingredients in separate bowls.
Boil a pot of Water, add the Lettuce, Carrot, pinches of Salt, and Vegetable Oil. Cook for 1-2 minutes, drain the water, and place in a serving bowl.
In a wok, on high heat, bring 6 cups of Water to boil. Turn the heat down to medium-low, add the Fish Fillets one by one into the water. Cook the Fish until it turns milky white and a bit curve. Drain the water and place the Fish on top of the cooked veggies in the serving bowl.
Spread the Fish Sauce evenly over the top.
Heat the wok to medium-high. Add 1/2 cup of Vegetable Oil, then add in the Dry Peppers and Sichuan Peppercorns and fry for about 20 seconds. Add the Sesame Seeds.
Pour all the Oil with Peppers on top of the Fish in the serving bowl. You will see the Oil bubbling.
Before serving, garnish with dark green parts of the Onions. Ready to enjoy!
Notes
Remember not to overcook the Fish, as the Fish needs to stay in a very tender texture. When the Fish just turns into a milky white color and in a bit of a curve shape, set the Fish aside immediately.
If Lao Gan Ma Chili Sauce is not available to you, there is another magic chili sauce that you can use - Chinese Chili Bean Paste (Doubanjiang). The taste is also marvellous.
When you fry the Peppers in the end, if you are not sure if the temperature of the Oil is hot enough, you can push a chopstick into the oil. When you see bubbles coming up around the edge of the chopstick, the oil is ready.