Boiled fish fillet was first popular in Yubei District of Chongqing Municipality, is a special dish in Sichuan and Chongqing regions, it is oily but not greasy, spicy but not dry, numb but not bitter. It was formerly known as Chongqing’s famous hot pot fish, loved by drivers and friends, and was popular for a while.
Later, a Sichuan cuisine chef improved the hot pot fish into boiled fish fillet after intensive research, and it was basically finalized only in 1985.
Boiled fish fillet
- 1 pot
- 1 induction cooker
- 1 Stir frying spoon
- 1 Big Bowl
- 1 chopsticks
- 1 item Pangasius（grass carp can also be used）
- two spoons Pixian Doubanjiang
- than 20 More dried chili pepper
- two handfuls Sichuan peppercorn
- 1 chunk ginger
- several garlic
- 5 items Chives
- 1 teaspoon White pepper
- 4 pieces crystal sugar
- Appropriate amount peanut oil
- two spoons Chili oil
- 4 pieces star anise
- 1 Tsaoko
- 1 spoon cooking wine
- 1 spoon soy sauce
- Appropriate amount Salt
- two Egg（take egg white）
- two teaspoons sweet potato starch
- Remove the bones, head and tail of the fish, and use the skinned fillet. The pangasius I used this time is more common than grass carp. Also shown in the picture are dried chili peppers, Sichuan peppercorns and Pixian bean paste.
- Use an oblique knife method to slice the fish fillet into very thin fillets, the thinner the better. The purpose of tilting the knife is to make the fish larger and taste better. Add appropriate amount of salt to the fillets and marinate them for a while. Prepare sweet potato starch and egg whites (for two eggs). Slice the ginger and garlic, chop a few more garlic cloves into minced garlic (do not chop too finely), cut the green onion into sections and set aside.
- Moisten the sweet potato starch with a small amount of water, and then add it with the egg white to the marinated fish fillets. Knead it thoroughly with your hands, and use gentle hand movements, otherwise the fish tissue will be easily damaged.
- Heat oil in a pot, with a little more oil. When the oil temperature is 80% hot, add Pixian watercress, ginger slices, garlic slices, grass fruit, star anise, and Sichuan peppercorns. Mix and stir-fry over medium heat until fragrant.
- Add water to boil, simmer for a while, add cooking wine, white pepper, soy sauce, rock sugar, and adjust salt according to taste. At this time, you can add the bottom side dishes. Among the side dishes, I like bean sprouts and enoki mushrooms the most. You can add whatever you like as you like.
- Cook the side dishes, then scoop them into the bottom of a basin using a strainer.
- If there is soup left in the pot, turn to low heat, slide in the fish fillets, let the fish fillets solidify first, then turn to high heat and bring to a boil. Be careful not to cook for a long time. Turn off the heat as soon as the fish fillets change color. This process should be completed within two minutes, otherwise the fish fillets will become old.
- Pour the cooked fish fillets and soup into a basin lined with side dishes. Sprinkle evenly with minced garlic and green onions.
- In another pot, put a mixture of peanut oil and chili oil. When it is 40% hot, add cut dried chili peppers and Sichuan peppercorns. Stir-fry for a while, and then quickly pour the oil into the dish.
- A bowl of boiled fish fillets and you’re done!
- Here’s a close-up picture of the boiled fish fillet, the fish is so tender and so deliciously spicy!