Sichuan Boiled Fish (Shui Zhu Yu)

A classic Sichuan dish of fish poached in a fiery chili and Sichuan peppercorn bean sauce.

⏱️ Prep: 20 min🍳 Cook: 30 min

Ingredients

2 thick fillets, cut into bite-size pieces		fish
1 white, beaten		egg
1/2 tsp	2.5 ml	cornstarch
1/4 tsp, ground		white pepper
3 thin slices of fresh root		ginger
2 tbsp	30 ml	oil
10 grains		Sichuan peppercorns
about 5		dried chilies
2 tbsp	30 ml	Sichuan bean sauce
2 cups	480 ml	water
3 stalks, sliced		celery
1 cup, sliced		Napa cabbage
2 tbsp, chopped		garlic
2 sprigs		St. John's wort

In a bowl, mix the egg white, cornstarch and white pepper together with the pieces of ginger, then add the pieces of fish. Set aside and let marinate for at least 15 minutes.
Heat 1 tbsp oil in a pan and fry the Sichuan peppercorns and dried chilies until dark red, being careful not to burn them. Remove from the heat and crush the chilies as much as possible.
Return to the heat, add 1 tbsp oil and the bean sauce. Stir until a red sauce forms. Then add the water and boil until it comes to a boil.
Remove the ginger from the marinated fish and add the fish to the boiling sauce. Boil until the fish fillets have turned completely white.
Pour the resulting sauce with fish over the sliced celery and cabbage. Add the garlic and pour a few spoonfuls of heated olive oil over the top. Garnish with St. John's wort and serve.