Shuizhu yu

Method

1. 1 Slice the fish into thin slices, skewer them, and marinate with egg white, cornstarch, and Shaoxing wine for 15 minutes.
2. 2 Blanch the bean sprouts for 1 minute, then spread them at the bottom of a deep bowl.
3. 3 Sauté soybean paste with garlic and ginger until it releases red oil, add 500 ml of water, boil for 5 minutes, then strain to remove the residue.
4. 4 Drop the fish slices into the boiling broth, blanch for 2 minutes until the fish turns opaque white, then transfer them to the bean sprouts.
5. 5 Sprinkle dried chili peppers, Sichuan peppercorns, and minced garlic on top, drizzle with hot, smoky oil, and sprinkle with chopped scallions.

With an appliance

• Microwave 43 min

  Replace step 4: layer the fish in the hot broth and cook at 700W for 90 seconds; reduce the cooking time to about 30 seconds so the fish slices don't bump into each other, retain the flour coating, and don't stir. Pour the hot oil from step 5 separately.