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Poached Fish Chili Oil and Herbs

Poached Fish with Chili Oil & Herbs

  • Difficulty Level: 3
  • Serves Serves: 4
  • Preparation

    15 mins

  • Cooking

    15 mins

30 minutes Recipe Video Chinese Food | Asian Food Rice or Noodle Seafood Lunch Dinner

What You Will Need

Ingredients

  • 1 skinless, boneless fish fillet (preferably black cod)
  • 4 Tbsp. canola oil (divided)
  • 1 Tbsp. green Sichuan peppercorns
  • 5 pcs. dried chilies
  • 1/2 cup Chinese celery (either celery and bean sprouts as an alternative)
  • 3 tsp. Lee Kum Kee Minced Ginger
  • 3 tsp. Lee Kum Kee Minced Garlic
  • 6 Tbsp. Lee Kum Kee Chiu Chow Style Chili Oil
  • 2 Tbsp. doubanjiang
  • 1 sprig Sichuan peppercorns
  • 1 quart chicken stock
  • 1 Tbsp. celery leaves
  • 1 Tbsp. cilantro
  • 1 Tbsp. scallions
  • 1 cup, cooked white rice for serving

Marinade

  • 2 tsp. Shaoxing cooking wine or dry sherry wine
  • 1/2 tsp. salt
  • 1/2 tsp. white pepper
  • 2 tsp. cornstarch

Made with
Lee Kum Kee products

Minced Ginger, 7.5 oz (213 g), Jar

Other Specialty Sauces

Minced Ginger
Garlic

Other Specialty Sauces

Minced Garlic
Jar of Lee Kum Kee Chili Crisp Oil, a crunchy, spicy chili oil perfect for adding heat and texture to any dish

Chili Sauces

Chiu Chow Chili Crisp Oil

How to make it

  1. https://www.youtube.com/watch?v=HONUpWxoskg
  2. Slice the fish fillet diagonally. Marinate with Shaoxing cooking wine, salt, white pepper, and corn starch.
  3. In a wok, add green Sichuan peppercorns and dried chilies in 1 Tbsp. oil over a low heat until fragrant (do not burn them). Mortar when cooled, then set aside.
  4. In the same wok, heat up 1 Tbsp. oil over a medium heat, stir in celery. Cook for 1.5 minutes or so (30 seconds if using bean sprouts instead). Transfer to a serving bowl. Set aside.
  5. Sear the fish in about 2 Tbsp. oil on both sides for about a minute and a half.
  6. Heat up Lee Kum Kee Minced Ginger, Lee Kum Kee Minced Garlic, Lee Kum Kee Chiu Chow Style Chili Oil, Doubanjiang, Sichuan peppercorn and dried chili mixture, followed by the chicken stock. Once it gets to a simmer, add in the celery and poached fish, then let cook for 1 minute. Serve by placing the fish and broth in a serving bowl, garnished with celery leaves, cilantro, scallions, Sichuan peppercorns and a side of white rice.

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