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Recipe details are AI-generated from the video and may contain errors — for reference only.
Debone 800g striped bass, slice the fish fillet thinly at an angle, and chop the head and bones into pieces.
Watch out
Press the fish firmly when slicing, tilt the blade slightly, and be careful not to slip and cut your hand.
Cut 30g dried chilies into small segments and remove seeds, rinse clean and drain thoroughly.
Watch out
Do not touch your eyes or face after handling chilies, otherwise the capsaicin will burn your eyes and skin.
Pour 50ml cooking oil into the wok, add 15g Szechuan peppercorns and drained 30g dried chilies. Stir-fry over low heat until fragrant and crispy, then scoop out with a strainer and drain oil.
local_fire_departmentlow heatWatch out
Must use low heat throughout, otherwise the chili and peppercorns will burn easily and taste bitter.
Place the fried chilies and peppercorns on a cutting board, chop them finely back and forth with a knife to make chili-peppercorn powder (Dao Kou Hua Jiao).
Watch out
Hold the spine of the knife firmly while chopping to prevent crispy chili flakes from flying around.
Place the fish slices and bones in a large bowl, add 50ml cooking wine, 1 tsp white pepper, and 1 tsp salt. Mix in one direction until sticky, then add 1 egg white and mix well, finally add 8g potato starch to coat evenly.
Watch out
Mix gently and always in one direction, otherwise the delicate fish slices will break apart.
Heat 20ml oil in a wok and saute 15g sliced garlic. Add 200g soybean sprouts and stir-fry over high heat until partially cooked, then add 300g lettuce, 80g garlic sprouts, and a pinch of salt. Stir-fry quickly until vibrant and just tender-crisp, then transfer to a large serving bowl as the base.
local_fire_departmenthigh heatWatch out
Remove veggies as soon as they are tender-crisp
overcooking will release too much water and ruin the texture
Pour 80ml Szechuan pepper oil into the wok, add 70g spicy bean paste, 15g ginger slices, and 15g dried chilies. Stir-fry over medium heat until red oil surfaces. Pour in 1500ml water (or broth), season with 50ml cooking wine, 2 tbsp white pepper, 1 tbsp sugar, 1 tsp salt, and 40ml soy sauce, then bring to a boil over high heat.
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Stir the bean paste continuously over medium heat to prevent it from scorching and turning bitter.
Once the broth reaches a boil, add the fish head and bones first. Cook over high heat for about 3 minutes until fully cooked, then use a strainer to transfer them onto the bed of vegetables in the serving bowl.
local_fire_departmenthigh heatWatch out
Lower the fish head close to the soup surface to prevent boiling broth from splashing.
Turn the heat down low (or remove from boiling), slide the marinated fish slices into the broth one by one. Cook over medium heat for 45 seconds to 1 minute until white and tender, then immediately scoop out and lay them over the fish bones.
local_fire_departmentlow then medium heatWatch out
Slide fish slices in one by one and do not overcook, otherwise they will become tough or break apart.
Pour 2 tbsp potato starch slurry into the remaining boiling soup to thicken slightly. Slowly pour the hot spicy soup over the fish slices in the serving bowl until submerged.
local_fire_departmenthigh heatWatch out
Thicken slightly
add starch slurry gradually while stirring
Evenly sprinkle the prepared chili-peppercorn powder (Dao Kou Hua Jiao) over the top center of the fish slices.
Watch out
Pile the chili powder in the center so the hot oil can sizzle it evenly.
Clean the wok, pour in 80ml Szechuan pepper oil and 60ml chili oil. Heat over high heat until smoking hot (around 200°C), then carefully pour the hot oil over the chili powder on top of the fish to release intense aroma with a sizzle.
local_fire_departmenthigh heatWatch out
Hot oil is extremely dangerous
use a thick cloth when holding the hot wok and pour steadily to avoid splashing
Garnish the top with 60g fresh cilantro, and the authentic Sichuan style boiled fish fillet is ready to serve.
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