Boiled Fish 水煮鱼

Known for its fiery broth, this dish features tender fish slices cooked in a spicy, aromatic soup packed with chilies and Sichuan peppercorns for a signature numbing heat.

Ingredients:

• Fish fillet (tilapia or cod): 500g
• Bean sprouts: 200g
• Dried chili peppers: 10-15
• Sichuan peppercorns: 1 tbsp
• Garlic: 4 cloves, minced
• Ginger: 1 tbsp, minced
• Doubanjiang (broad bean paste): 2 tbsp
• Chicken stock: 500ml
• Cooking oil: 3 tbsp

Instructions:

• Blanch bean sprouts, place them in a serving bowl.
• Heat oil, fry dried chili and peppercorns, remove and set aside.
• In the same pan, sauté garlic, ginger, and doubanjiang.
• Add chicken stock, bring to a boil, and simmer fish fillets for 5 minutes.
• Pour the fish and broth over the bean sprouts, top with fried chili and peppercorns.