Fish Filets in Hot Chili Oil

fish Filets in Hot Chili Oil ”,also been translated as Boiled fish, is one of the best famous chinese food Sichuan flavor, also soup also food. It is a relatively new Si Chuan Cuisine Dish,with a history of about twenty years.It was first popular in Si Chuan, where it was invented. About 10 years ago, it was first introduced to Bei Jing and then its popularity was like a rocket. Almost all Si Chuan cuisine restaurants in China have had this dish now.

Fish Filets in Hot Chili Oil

The dish is usually served in a large vessel. The first thing in sight is usually a whole layer of red chilies. Usually waiters will take away those red chilies and then the sliced fish that looks tender, juicy and almost shining will finally be revealed. The cooking of the fish is stir-frying a little bit and then stewing it with a lot of oil, water and chili for a little while. The dish features extremely tender fish so the time of frying and stewing is really important and shows the skills of the cook. If well cooked, the fish will taste heavenly delicious, and also incredibly hot. Don’t think that everything is free to chew after the red chilies are moved. There are many tiny round chilies that are even hotter at the bottom of the vessel!Fish Filets in Hot Chili Oil

Unlike most other Chinese fish dishes that use fresh water fish, this dish uses fish meat that has very few fish bones. You only have to worry about those tiny chilies! Now I will teach you to make a super good boiled fish.

Preparation of materials for Fish Filets in Hot Chili Oil:
500g A grass Carp fish or catfish or Hei Fish (You can also choose any other less fishbone river fish) ; 200g Yellow bean sprouts; 100g Dry chili pepper ; 20g Flower pepper 30ml Chili sauce (recommend Pixian chili sauce) ; 15ml Soy sauce ; 10g Slice ginger ; 15g Minced garlic ; 30ml Corn starch One Egg white; 10ml Cooking wine (Yellow rice wine) ; 5g Sugar Moderate salt with a small amount of black pepper powder and broth.

Other material: 2 pieces Aniseed; 5g flower pepper; 10g dry chili pepper; 1 piece Hill naphthalene; 1 piece cinnamon;

Directions to cook “Fish Filets in Hot Chili Oil” :
1. First clean up the fresh fish, use the body part, the extra part may use to cook for the broth.

2. Separate the fish meat and the mean fishbone

How to cook Fish Filets in Hot Chili Oil

How to cook Fish Filets in Hot Chili Oil step 1-6

3. Keep the fish skin on the top, slice the fish like 0.5cm thick,

4. Use 5 ml (=1 teaspoon) cooking wine, 10ml (=2 teaspoon) corn starch, 1/2 egg white and moderate salt mix together then let it soak for 15 minutes.

5. After the hot oil prepared, we will start cook the special delicious soup. Put the vegetable oil in the Chinese wok, then put the 2 pieces Aniseed, 1 piece Hill naphthalene, 1 piece cinnamon 2 pieces geraniol leaf to cook with the small level cook fire, until see the different kind spice turn to the brown, then pick up those spice out of the oil, keep the oil on the side for later using. Let this wok be empty for later cooking use, you don’t need wash this wok right now.

6. Use other clean wok, heat the water to boil, put moderate salt then cook the Yellow bean (=Soy beans) sprouts until see the water boil again, put the cooked yellow bean sprouts on the bottom serving bowl.

7. You can use the first wok, put 3 table spoon (=45ml) the cooked flavor oil then put the minced chili sauce stir-fry to flavor comes out. Then add 10g dry chili pepper, 10g flower pepper, 15g minced garlic and 10g slice ginger to cook until the good flavor comes out.

8. Add the light broth (or boil water) should be cover the fish meat.

How to cook "Fish Filets in Hot Chili Oil" Step 7-12

How to cook "Fish Filets in Hot Chili Oil" Step 7-12

9. After the flavor soup boiled, one by one put the slice fish meat in this hot soup, you can use the chopstick to stir the fish meat keeping separate, until see the fish meat color change like white then turn off the heat. Let the fish meat and soup together put above the yellow bean sprouts in the serving bowl.

10. Clean up the wok, put all the flavor oil in the wok (the oil should be cover the fish meat, you also can measure with the serving bowl), Heat the oil to 50% warm, put all the left spices as dry chili pepper and flower pepper, fried until the flavor comes out, the chili pepper color has been change. Be careful, not burn the peppers.
11. Pour the hot oil with chili pepper and flower pepper on the fish meat. The most famous Sichuan dish is well down. Enjoy!

Cooking Tips:

1. Please do not eat the dry chili pepper and flower pepper. It is just for the flavor.
2. Serving with a bowl of white rice can reduce the spicy for you if this dish is so spicy for you.
3, Not too much water,have the fish  just been flooded. After cooked into the basin, some fish will be exposed outside.
4, people should not put too much salt, It would be salty, but would also undermine the delicious fish.
5, After fish eating, you  can be re-pour the broth back to the pot with  tofu or Konjac, and so is the pot of boiled fish.

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  4. linki says:

    “Fish Filets in Hot Chili Oil” is one of my Favorite chinese dish.Every time i go back to home,i will ask mum to cook this for me..

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