Shuizhu Fish with Sichuan Pepper and Chili Oil

Ingredients

• 300 g White fish fillets (e.g., cod or tilapia)
• 1 tsp Sichuan peppercorns
• 2 tbsp Fermented bean paste (doubanjiang)
• 3 tbsp Chili oil
• 2 cloves Garlic, minced
• 1 inch Ginger, sliced
• 2 cup Chicken or vegetable broth
• 1 tbsp Soy sauce
• 2 stalks Green onions, sliced(optional)
• 1 tsp Sesame oil(optional)

Instructions

1. 1

   In a pot, combine the broth, fermented bean paste, minced garlic, sliced ginger, Sichuan peppercorns, soy sauce, and half of the chili oil; bring to a gentle boil (about 5 minutes).

2. 2

   Reduce heat to low and carefully add the fish fillets, poaching them for 6‑8 minutes until just cooked through; remove the fish and set aside on a serving plate.

3. 3

   Continue simmering the broth for another 2‑3 minutes, then stir in the remaining chili oil and optional sesame oil for extra fragrance.

4. 4

   Pour the hot, spiced broth over the poached fish, garnish with sliced green onions and a drizzle of extra chili oil if desired. Serve immediately.