Spicy Water Fish Recipe

Prepare fish

Rinse sea bass fillets and pat dry with paper towels. If whole, portion into 1–1.5-inch thick fillets. Lightly score skin side with shallow diagonal cuts (don’t cut through).

Season the fillets evenly with 1 tsp salt, 1 tsp white pepper and 1 tbsp Shaoxing wine. Let sit 10 minutes to absorb flavors.

Combine 2 tbsp cornstarch and 1 egg white in a shallow bowl; whisk to a smooth slurry. Coat each fillet with the slurry on both sides. This creates a delicate velvety layer when cooked in the hot broth.

Prepare the chili-spiced oil

In a heavy saucepan, add 1 cup vegetable oil, 2 tbsp Sichuan peppercorns and 12 dried whole red chilies. Warm over medium-low heat for 8–10 minutes until fragrant but not smoking; this infuses the oil. Remove from heat and let cool 5 minutes. Strain the oil into a heatproof bowl, reserving the infused solids. Discard solids or reserve a few chilies for garnish.

In a large pot (6–8 qt), combine 6 cups chicken stock, 1 cup dry red Sichuan chili flakes, 2 tbsp Sichuan peppercorns, thinly sliced 1-inch piece of ginger, 6 smashed garlic cloves, 3 smashed white scallion stalks, 2 tbsp doubanjiang, 2 tsp light soy sauce, 1 tbsp Shaoxing wine and 1 tsp sugar. Whisk briefly to incorporate the doubanjiang into the liquid.

Bring the pot to a vigorous simmer over medium-high heat. Once simmering, reduce to medium and simmer gently 12–15 minutes to let spices bloom and oil color the broth. Taste and adjust salt (add up to 1 tsp more if needed). The broth should be intensely spicy and aromatic.

While the broth simmers, arrange 2 cups bean sprouts, 1 cup Chinese celery stems or cilantro stems, 1 cup sliced wood ear mushrooms and the sliced green parts of 3 scallions in a large shallow heatproof serving bowl. Scatter 1 cup cilantro leaves on top.

Add 2 tsp minced garlic and 1 tsp minced fresh ginger over the vegetables to provide fresh aromatics under the fish.

Bring the broth back to a full rolling boil. Using tongs, carefully slide coated fillets (skin side down) into the boiling broth in a single layer. Lower heat to maintain a lively simmer — the goal is to cook rapidly but not violently. Poach fillets 3–5 minutes depending on thickness; they should be opaque and flake easily. Do not overcook.

Using a slotted spatula, lift the cooked fillets from the broth and place them on top of the vegetables in the serving bowl, arranging them so they sit flat and partially overlap.

Bring the broth back to a strong simmer. Ladle or pour the hot broth over the fish and vegetables until they are mostly submerged and the red chili oil and flakes cover the surface. The hot broth will slightly wilt the greens and release aromas.

Drizzle 3 tbsp prepared chili oil over the top for additional heat and gloss. Sprinkle 1 tsp ground toasted Sichuan peppercorns if you want more numbness and 1 tsp toasted sesame seeds for aroma.

Optional: for an extra punch, heat 2–3 tbsp of the reserved infused vegetable oil in a small pan until smoking lightly, then carefully pour the smoking oil over the chili flakes and fish to sizzle and bloom the flavor. Exercise extreme caution; the oil is very hot and will spatter.

Garnish with the reserved sliced green scallions and more cilantro leaves. Serve immediately with plain steamed rice to temper heat.