This spicy Sichuan fish dish features thin white fish fillets poached gently in a broth loaded with dried chillies and whole peppercorns, then finished with a hit of sizzling hot oil poured straight over the top. While it looks complicated to make, it comes together in just 20 minutes. If you can’t handle quite as much heat, cut back on the dried chillies and go easier on the final oil. For a bit more bulk, line the serving bowl with extra veggies before adding the fish (mushrooms, spinach, or thinly sliced cabbage all work well and soak up the broth nicely).

Prep time: 20 minutes | Cooking time: 20 minutes | Servings: 4

Ingredients

For the fish:

• 500 g firm white fish fillets (such as hake or kingklip), thinly sliced
• 1 egg white
• 15 ml cornflour
• 15 ml dry sherry
• 2.5 ml salt

For the broth base:

• 30 ml vegetable oil
• 30 ml chilli paste
• 4 garlic cloves, minced
• 20 g fresh ginger, minced
• 15 g dried chillies, roughly chopped
• 5 ml black peppercorns or pink peppercorns, lightly crushed
• 1 litre chicken or vegetable stock
• 15 ml soy sauce
• 200 g bean sprouts or shredded cabbage, roughly chopped

For the topping:

• 100 ml vegetable oil
• 15 g dried chillies, roughly chopped
• 5 ml black peppercorns or pink peppercorns, lightly crushed
• 3 garlic cloves, thinly sliced
• 2 spring onions, sliced, to serve
• A small handful fresh coriander, to serve

Method

1. Combine the sliced fish with the egg white, cornflour, dry sherry, and salt in a bowl. Mix gently to coat and set aside to marinate for 15 minutes.
2. Heat 30 ml of vegetable oil in a large pot over medium heat. Add the chilli paste and fry for a minute, until fragrant and the oil turns red.
3. Add the garlic, ginger, dried chillies, and crushed peppercorns, and fry for another minute.
4. Pour in the stock and soy sauce, bring to a simmer, and cook for 5 minutes to let the flavours combine.
5. Add the bean sprouts or shredded cabbage to the pot and cook for 2 to 3 minutes, until just softened.
6. Using a slotted spoon, transfer the vegetables to a large serving bowl, leaving the broth in the pot.
7. Bring the broth back to a gentle simmer, then add the marinated fish slices in a single layer. Poach for 2 to 3 minutes, until just cooked through (don’t stir too much or the slices will break apart).
8. Carefully ladle the fish and broth over the vegetables in the serving bowl.
9. Scatter the extra dried chillies, crushed peppercorns, and sliced garlic over the top of the fish.
10. In a small pan, heat the remaining 100 ml of oil until just smoking.
11. Carefully pour the hot oil directly over the chillies and peppercorns on top of the fish, it should sizzle loudly on contact.
12. Finish with sliced spring onion and coriander, and serve immediately with steamed rice.