Spicy Boiled Basa Fish

Method

1. 01

   Step 1

   Cut the basa fish into slices (if basa fish is unavailable, grass carp or other fish can be used). Clean the fish with a suitable amount of cooking wine and salt. Marinate the slices with egg white, cornstarch, salt, and cooking wine for 10 minutes. Soak the glass noodles in warm water until softened, then place them in a bowl for later use.

   

2. 02

   Step 2

   Slice and wash the potatoes. Prepare the tofu skin and enoki mushrooms. Slice the scallions, soy sauce, and garlic. Mince the chili peppers. Place the glass noodles in a bowl.

   

3. 03

   Step 3

   Heat some oil in a pot, add dried Sichuan peppercorns, sliced ​​ginger and garlic, sliced ​​scallions, and minced chili peppers and sauté until fragrant. Then add fermented bean paste and spicy sauce and stir-fry until the oil turns red. Add chicken broth or water and bring to a boil. Add potato slices, tofu skin, and enoki mushrooms.

   

4. 04

   Step 4

   Add appropriate amounts of chicken bouillon, pepper, dark soy sauce, light soy sauce, premium soy sauce, Sichuan peppercorn oil, and chili oil (optional). After tasting, add salt to taste. Once the dish is cooked, remove it from the heat and place it in a glass noodle bowl for later use. (Add more Sichuan peppercorn oil if you like.)

   

5. 05

   Step 5

   Wash the pot, add water, and heat it to about 70 degrees Celsius. Gently slide the marinated fish fillets into the pot and cook until tender. Skim off any foam that rises to the surface. Use a slotted spoon to remove the fish fillets and arrange them evenly over the cooked soup.

   

6. 06

   Step 6

   Sprinkle minced ginger and garlic on top of the fish fillets. Wash the pan, add some oil and heat it up. Add dried green and red peppercorns and sauté until fragrant, then pour the oil over the fish fillets. Garnish with cilantro and serve.