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SPICY FOUR SICHUAN OIL-DIPPED FISH is a highly popular dish in Sichuan specialty restaurants in China. This Sichuan-style poached fish is infused with plenty of oil, Sichuan peppercorns, and dried red chilies, all contributing to the exquisite flavor of the fresh fish at the heart of this dish.
Spicy Four Sichuan Oil-Dipped Fish is a dish that challenges all spice enthusiasts.
Sichuan Cuisine has long been famous for its tongue-numbingly spicy dishes, using characteristic spices such as Sichuan peppercorns combined with fiery red chilies. Alongside renowned dishes like Sichuan hot pot and Mapo tofu, one cannot overlook the famed Spicy Four Sichuan Oil-Dipped Fish. The highlight of this dish is the fish and broth cooked with vegetable oil, Sichuan peppercorns, garlic, ginger, and of course, plenty of fresh red chilies. This dish is incredibly spicy. Some even say that by enjoying this Spicy Four Sichuan Oil-Dipped Fish, you have experienced all the spicy dishes of Sichuan. For spice enthusiasts, this is undoubtedly a dish not to be missed!
Preparation Time: 40 minutes Serving Size: 3-4 people
PREPARING INGREDIENTS FOR SPICY FOUR SICHUAN OIL-DIPPED FISH
• 400 -500 g fish fillets (such as carp, catfish, tilapia, grass carp, or snakehead fish)
• 300 g bean sprouts
• 3 cups braised chicken, 2 cups water, 1/2 cup cooking oil
• 1 small ginger root, 3 cloves garlic, 2 spring onions
• 15 grams dried red chilies, 10 grams Sichuan green peppercorns, 1/4 teaspoon ground white pepper, 1 tablespoon Thiệu Hưng rice wine
Marinate Fish:
• 3/4 teaspoon salt, 1/4 teaspoon ground white pepper, 1 tablespoon Thiệu Hưng rice wine, 1 egg white, 1 1/2 tablespoons cornstarch, 1 tablespoon oil
Ingredients for Sichuan Oil-Dipped Fish
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STEPS TO MAKE SPICY FOUR SICHUAN OIL-DIPPED FISH
Step 1. Prepare the ingredients
Slice the fish into thin slices at a 45-degree angle. The purpose is to create pieces of fish with a larger surface area, as they will shrink after being cooked. Place the sliced fish in a separate bowl.
Slice ginger and peel garlic, then cut into slices. Rinse and cut spring onions into 5cm lengths.
Keep half of the dried red chili whole. Finely chop the other half, removing the seeds.
Soak and wash mung bean sprouts, then drain.
Step 2. Marinate the fish
Marinate the fish with salt, pepper, and Thiệu Hưng rice wine. Mix well. Next, add the egg white and cornstarch.
Mix until the sauce starts to feel slightly thick and coats the fish evenly. Finally, drizzle 1 tablespoon of oil on top - no need to mix in, just evenly drizzle over the surface.
Place the fish in the refrigerator to marinate for about 20 minutes.
Step 3. Cook the broth
Heat a pan over high heat, add chicken broth, water, ginger, garlic, spring onions, ¼ teaspoon ground white pepper, and 1 tablespoon Thiệu Hưng rice wine. Bring to a boil.
Next, add bean sprouts, bring to a boil again. Cook for 1 minute. Reduce the heat.
Use a mesh sieve to strain the ingredients into a heatproof fish-serving bowl. This step is crucial as you will soon pour very hot oil into it.
Step 4. Heat the oil
Use a small pot, slowly heat up 1/2 cup of oil. The oil should reach a temperature of 100-110°C (200-225°F)
Step 5. Cook the fish and present the dish.
When the oil is hot, bring the broth back to a boil, then reduce the heat. Add the fish one piece at a time into the simmering broth.
After the broth boils, immediately pour everything (fish and broth) onto the assorted vegetables in the bowl from earlier.
Quickly sprinkle dried red chilies and Sichuan green peppercorns evenly over the fish, then pour the hot oil evenly over the fish. Serve immediately!
PRODUCT OF SICHUAN OIL-DIPPED FISH
The Sichuan Oil-Dipped Fish dish is now complete
When eating, use a mesh spoon typically used in hot pot meals to enjoy this Sichuan Oil-Dipped Fish dish.
The broth is spicy and tongue-numbing, but the fish is wonderfully delicate, creating a perfect combination for the dish.
Wishing you success with this dish!
Source: Compiled
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