How to Make Perfect Boiled Fish in Chili Oil
Boiled fish in chili oil, often referred to as "Shui Zhu Yu" in Chinese cuisine, is a flavorful and comforting dish that combines tender fish with a spicy, aromatic oil. Originating from Sichuan province, this dish is known for its bold flavors and vibrant colors. In this guide, we will walk you through each step to create a restaurant-quality boiled fish in chili oil.
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Ingredients
For the Fish:
- 1 lb (450 g) of fish fillets: White fish such as tilapia, cod, or bass works best. Ensure the fillets are boneless and skinless.
- 1 tablespoon of salt: For seasoning.
- 1 tablespoon of white pepper: Adds a subtle heat.
- 2 tablespoons of cornstarch: Helps to firm up the fish and create a silky texture.
- 2 cups of water: For boiling.
For the Chili Oil:
- 1/2 cup of vegetable oil: Provides the base for the chili oil.
- 1/4 cup of dried red chilies: Adjust the quantity based on your heat preference.
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- 1 tablespoon of Sichuan peppercorns: Adds a numbing spiciness.
- 2 cloves of garlic: Minced.
Vc: Minced.
- 2 tablespoons of soy sauce: For umami and saltiness.
- 1 tablespoon of rice wine: Adds depth of flavor.
- 1 tablespoon of sugar: Balances the heat.
- 1/2 cup of chicken or vegetable broth: Enhances the flavor of the sauce.
For Garnish:
- 2 green onions: Chopped.
- 1 tablespoon of sesame seeds: Toasted for extra flavor.
- Fresh cilantro: Chopped, optional
Equipment
- Large pot: For boiling the fish.
- Wok or skillet: For making the chili oil.
- Slotted spoon: For removing the fish.
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- Sharp knife: For cutting the fish fillets.
- Cutting board: For prep work.
- erving bowl To present the dish.
Step-by-Step Recipie
Step 1: Prepare the Fish
1Select Fresh Fish: Choose fresh, high-quality fish fillets. For this recipe, white fish is ideal due to its mild flavor and tender texture.
2. Season and Marinate: Place the fish fillets in a bowl. Season with salt and white pepper. Add cornstarch and toss well to coat the fillets evenly. Let the fish sit for about 10 minutes. This step helps to firm up the fish and improve the texture after boiling.
3. Cut the Fillets: Slice the fish fillets into bite-sized pieces. This will ensure that the fish cooks evenly and absorbs the flavors of the chili oil better.
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Step 2: Boil the Fish
1. Prepare the Boiling Water: Fill a large pot with 2 cups of water and bring it to a boil over high heat.
2. Cook the Fish: Add the seasoned fish pieces to the boiling water. Cook for about 3-5 minutes, or until the fish is cooked through and has turned opaque. Be careful not to overcook the fish, as it can become dry and lose its delicate texture.
3. Remove and Drain: Use a slotted spoon to carefully remove the fish from the pot. Place the fish on a plate lined with paper towels to drain excess moisture. Set aside.
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Step 3: Make the Chili Oil
1. Heat the Oil: In a wok or large skillet, heat 1/2 cup of vegetable oil over medium heat.
2. Infuse the Oil: Once the oil is hot, add the dried red chilies and Sichuan peppercorns. Stir-fry for about 1-2 minutes, or until fragrant. Be cautious not to burn the chilies, as they can become bitter.
3. Add Aromatics: Add the minced garlic and ginger to the hot oil. Continue to cook for another minute until they become golden and aromatic.
4. Combine Ingredients: Pour in the soy sauce, rice wine, sugar, and chicken or vegetable broth. Stir well to combine. Allow the mixture to simmer for a few minutes until the sauce slightly thicken
5. Adjust Flavor: Taste the chili oil and adjust the seasoning if needed. You can add more soy sauce for saltiness, or more sugar to balance out the heat.
Step 4: Assemble the Dish
1. Place the Fish in a Serving Bowl: Arrange the boiled fish pieces in a large serving bowl.
2. Pour the Chili Oil: Carefully pour the hot chili oil over the fish. Make sure to drizzle some of the aromatic bits (garlic, ginger, and chilies) over the top for added flavor and texture.
3. Garnish: Sprinkle the chopped green onions and toasted sesame seeds over the dish. For extra freshness, you can also add chopped cilantro if desired.
Step 5: Serve and Enjoy
1. Serve Hot: The dish is best enjoyed immediately while the chili oil is still hot and fragrant. Serve with steamed rice or noodles to balance the spiciness.
2. Pair with Sides: You can also pair this dish with some simple vegetable sides like stir-fried greens or a fresh cucumber salad to complement the rich flavors.
Tips for
- Choosing the Right Fish: Opt for fresh, high-quality fish for the best results. Avoid fish with a strong fishy odor.
- Controlling the Heat: Adjust the amount of dried red chilies according to your spice tolerance. You can also remove the seeds from the chilies to reduce the heat level.
- Texture Matters: The cornstarch coating on the fish helps to achieve a silky texture. Make sure the fish pieces are evenly coated for the best results.
- Hot Oil Technique: The key to a flavorful chili oil is to cook the spices and aromatics just enough to release their essential oils without burning them.
- Broth Addition: Adding broth to the chili oil enhances the overall flavor and adds a bit of richness to the sauce.
Variations
- Spicy Bean Paste: For an extra depth of flavor, you can add a spoonful of spicy bean paste (Doubanjiang) to the chili oil.
- Vegetable Additions: Incorporate vegetables like mushrooms, bell peppers, or bok choy to make the dish more hearty.
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- Herb Variations: Experiment with different herbs like Thai basil or mint for a unique twist on the classic recipe.
Conclusion
Boiled fish in chili oil is a delectable dish that combines the freshness of tender fish with the intense flavors of Sichuan spices. By following this step-by-step recipe, you can recreate this flavorful dish at home with ease. Remember to adjust the heat and seasoning to suit your taste preferences and enjoy the vibrant and spicy flavors of this classic Chinese favorite. Whether you're cooking for a special occasion or a casual meal, this dish is sure to impress and satisfy.
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Feel free to customize and adjust according to your preferences and enjoy your cooking experience!
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