Fish fillet slices are poached and served in aromatic and spicy broth is a classic Sichuan dish that just whets your appetite especially if you enjoy spicy food. The recipe is simple enough to follow yet with the taste similar if not better than the restaurant version without loads of MSG.
Cut the fish fillet into about 2-inch slices. Try to keep the size the same as much as possible so they cook at the same time. Coat the fish with the marinade ingredients and toss to combine. Set aside to marinate for 30 minutes while you prepare other things
Toast the Sichuan peppercorns and dried chili:
Put the peppercorns and dried chili on a dry pan and toast them over medium-low heat for about 5 minutes until they are aromatic. This extra step really brings out their flavor. Blend this in a food processor and set aside
Prepare the soup base:
Preheat a large wok or pan. Add 1 Tbsp of oil. Stir fry the celery for about 1 minute then add lettuce and beansprouts and saute for another 2 minutes, add a small pinch of salt and sugar and stir to combine. Remove from the wok/pan and put at the bottom of the serving bowl
Add 2 Tbsp of oil to the same wok/pan you have been using. Increase heat to medium-high. Add dou ban jiang and stir fry for about 1 minute. Add ginger and garlic and stir fry for another 1 minute. Then add 1/2 of the Sichuan peppercorn and dried chili mixture you prepared earlier, saute another minute. Add the hot water and star anise and cook for another 5 minutes
After that lower the heat to low. Add the marinated fish slices. Don't let the soup comes to a rolling boil. The starch that coats the fish fillet will get "wash off" and the fish won't be as tender and smooth anymore. Let the soup comes back to a gentle simmer again, add salt, sugar, and pepper and then gently stir a little bit
Remove the fish slices from the soup and put on top of the bed of veggies in the serving bowl
Mix cornstarch with water. Pour the cornstarch solution to the soup and continue stirring until the soup thickens slightly
To serve:
Pour the soup over the fish slices. Garnish with the remainder Sichuan peppercorn and dried chili mixture you prepared earlier. Add the raw minced garlic on top
Preheat 1/4 cup of cooking oil over medium-high heat until you start seeing smoke rising. Turn off the heat
Pour this oil on top of the Sichuan peppercorn and dried chili mixture and garlic. They will sizzle and release an amazing aroma
Garnish with chopped green onion and cilantro leaves. Serve immediately as main course with some rice and other sides
Notes
You can use any white fish fillet. I use tilapia. You can also use sole, cat fish, flounder, or other fish fillet of your choice