Home-style Mala Water Boiled Fish - Classic Sichuan Cuisine

Homemade water-boiled fish Boil the fish head and save the broth. It may not match the rich flavor of restaurant dishes, but it is healthier with less oil, salt, and seasonings, all made by yourself.

I love you just like how I enjoy eating water-boiled fish; do you remember this line from a song?

Ingredients:Carp slices 700 grams

Vegetables:Bean sprouts 300 grams

Marination for fish: Salt 7 grams, cooking wine 15 milliliters, starch 7 grams Egg white One clear egg Black pepper A small amount

Seasonings: Large onion Slices of ginger 30 grams, garlic slices 30 grams, dried chili peppers 20 grams Sichuan peppercorns 10 grams, rock sugar 15 grams, pickled ginger 90 grams, pickled chilies 40 grams Doubanjiang (fermented broad bean and chili paste)

50 grams Seasonings: Spring onion Coriander

Monosodium glutamate

1. Clean fresh carp, then slice it.

2. Add marination ingredients.

3. Put on gloves and mix thoroughly; marinate for 30 minutes.

4. Cut large onion into segments, ginger and garlic into slices.

5. Slice pickled ginger, cut pickled chilies into pieces.

6. Prepare remaining dried chili peppers, Sichuan peppercorns, and rock sugar.

7. After marinating the fish, blanch bean sprouts in boiling water for a few minutes.

8. Lay blanched bean sprouts at the bottom of the bowl.

9. In a wok, heat oil (use more oil), except pickled ginger and pickled chilies, add other ingredients (half of the dried chili peppers and Sichuan peppercorns from the ingredient list) and stir-fry until fragrant.

10. Add pickled ginger and pickled chilies; continue stir-frying.

11. Stir-fry Doubanjiang until reddish oil appears.Add fish head, stir-fry. 12. Pour in hot water, cook over high heat for a few minutes then simmer on low for 10 minutes.

13. Season with appropriate salt and monosodium glutamate based on personal taste; mix well. Gently place marinated fish slices one by one into the pot.

14. When fish turns color, pour fish and broth over bean sprouts in the bowl.

15. In a wok, heat more oil, add remaining dried chili peppers and Sichuan peppercorns, fry until fragrant.16. Pour hot oil over fish slices; garnish with spring onions and coriander before serving. 17. A small tip: after cooking the fish head, taste the broth to adjust salt content according to personal preference; this amount of salt is not listed in the ingredient list.

I used less chili peppers and Sichuan peppercorns; you can increase their quantity as per your liking.

17. Pour hot oil over the fish slices, then add some scallions and cilantro.

Tip:

1. Taste the broth after boiling the fish head and adjust the salt to your liking; I did not include this in the ingredient list.

The amount of chili peppers and Sichuan pepper I provided is modest; you can increase them according to your preference for spiciness.