Water boiled fish

What to get ready

• Sea bass 3.1 lb
• Sichuan-style bean paste 4.2 oz
• Sichuan dried chili peppers 2.8 oz
• Sichuan peppercorns 1.1 oz
• Bean sprouts 1.1 lb
• Cornstarch 2.8 oz
• Chicken eggs 4
• Oil 1 ½ cups
• Garlic 32 cloves
• Chicken broth 8 ½ cups
• Steamed rice 1.8 lb

Method

1. 1 Slice the fish fillets into thin slices (3 mm thick) and marinate them with cornstarch and egg whites for 20 minutes.
2. 2 The egg white coats the fish fillets, forming a thin film that prevents them from falling apart during blanching; without it, the fish would crumble.
3. 3 Blanch the bean sprouts for 60 seconds, then place them at the bottom of the bowl.
4. 4 Sauté the soybean paste in oil for 90 seconds, then pour in the chicken broth and bring to a simmer.
5. 5 Drop the fish slices in one by one without stirring; after just 60 seconds, the fish will turn opaque white.
6. 6 Scoop the fish and broth onto the bean sprouts, then sprinkle with dried chili peppers, Sichuan peppercorns, minced garlic, and pour in 200-degree oil to sizzle.

With an appliance

• Microwave 39 min

  Replace step 5: arrange the fish slices separately in the hot broth, microwave at 700W for 45 seconds, then let rest for 15 seconds; the cooking time is similar, but the heat is gentler and more even, so stirring is not necessary, allowing the egg white and cornstarch to keep the fish moist and less likely to fall apart. Step 6 still involves pouring in 200-degree oil to bring out the aroma of chili and Sichuan peppercorns.