Sichuan Boiled Fish

Step 1

Slice the 1 lb fish fillets into 1/4-inch thick pieces. In a bowl, toss with 2 tbsp cornstarch, 1/2 tsp salt, and 1/4 tsp white pepper until coated. Set aside.

Step 2

Blanch the 2 cups bean sprouts in boiling water for 1 minute, then drain and divide between two serving bowls.

Step 3

In a pot, bring 2 cups chicken broth to a simmer. Add the fish slices one by one, cooking for 2-3 minutes until they turn opaque and just cooked through. Gently transfer fish and broth over the bean sprouts.

Step 4

Top the fish with 3 sliced scallions (white and green parts), 10 dried red chilies (halved), and 1 tbsp Sichuan peppercorns.

Step 5

Heat 1 cup vegetable oil in a small saucepan until shimmering, about 2 minutes. Carefully pour the hot oil over the chilies and peppercorns to sizzle and release their aroma. Serve immediately.

Step 6

Optional: add a pinch of ground cumin or paprika to the oil for extra depth.

Step 7

Let the dish rest for 1 minute before serving to let the flavors meld.