Water Boiled Fish
A classic Sichuan dish where delicate white fish poaches in a fragrant broth, then gets doused in sizzling chili oil. Simple, stunning, and on the table in under 30 minutes.
- Total time
- 25 min
- Servings
- 2
- Calories
- 285
- Protein
- 38g
Ingredients
- 1 lb white fish fillets (cod, halibut, or sea bass)
- 4 cups chicken or vegetable broth
- 4 whole scallions, green and white parts separated
- 2 tbsp ginger, peeled and sliced into thin matchsticks
- 3 tbsp chili oil or chili-infused oil
- 2 tbsp soy sauce
Instructions
- 1
Slice the white parts of the scallions into 1-inch pieces (the length of your pinky finger); chop the green parts into thin rings about the width of a pencil lead and place them in a small bowl.
- 2
Pat the fish fillets dry with a paper towel by laying them on the towel and pressing gently, then place them on a clean cutting board.
- 3
Pour 4 cups of broth into a large pot and bring to a boil over high heat — you'll see large rolling bubbles breaking the surface, about 6–8 minutes.
- 4
Add the white scallion pieces and ginger matchsticks to the boiling broth, then stir once with a wooden spoon.
- 5
Gently slide the fish fillets into the simmering broth one at a time, then reduce the heat to medium so the broth gently bubbles instead of rolling hard.
- 6
Simmer uncovered for 6–8 minutes, until the fish flesh turns opaque white throughout and flakes easily when you poke it with a fork at the thickest point.
- 7
Pour 2 tablespoons of soy sauce into the pot and stir once to distribute the sauce evenly through the broth.
- 8
Use a wide slotted spoon to carefully lift each fish fillet and transfer it to a shallow serving bowl, supporting it underneath so it doesn't break apart.
- 9
Ladle the hot broth with scallions and ginger around and slightly over the fish until the bowl is three-quarters full.
- 10
Pour 3 tablespoons of chili oil in a thin stream over the center of the fish, letting it pool and create a glossy red layer on the surface.
- 11
Scatter the reserved chopped green scallion rings over the top in the center, then serve immediately while the broth is steaming hot.
Tools you’ll need
- large pot (4-quart or larger)
- wooden spoon
- wide slotted spoon
- shallow serving bowl or large soup bowl
- cutting board
- sharp knife
- paper towels
- small bowl
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