Shuizhu Yu (Boiled Fish in a Seething Sea of Chilies)

Name: Shuizhu Yu (Boiled Fish in a Seething Sea of Chilies)
Ingredients: 1 1/2 pounds fish fillet (use sea bass, red snapper, mahi mahi, or grouper); 1 egg white; 1 tablespoon Shaoxing wine; 1 teaspoon salt; ½ teaspoon white pepper; 1 tablespoon corn starch; 3 tablespoons vegetable oil (divided); 1 1/2 cups bean sprouts; 2 ounces about 20 small dried chilies (seeds removed and roughly chopped); 2 tablespoons whole Sichuan peppercorns; 2 tablespoons doubanjiang; 4 cloves garlic (chopped); 1 inch knob ginger (peeled and chopped); 1 green onion (chopped (white and green parts)); 3 1/2 cups water (or use fish stock for deeper flavor); Salt to taste; For Serving. ¼ cup hot chil oil, spicy chili flakes, fresh chopped green onion

www.chilipeppermadness.com

This Sichuan recipe celebrates the dramatic heat and flavor of chilies with slices of tender fish served in a brothy mixture of peppers and sizzling oil.

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