Water Boiled Fish Recipe

Fish fillets: Thinly sliced to cook quickly and absorb the flavors of the broth.

Soy sauce: Adds a salty, umami flavor to the marinade.

Cornstarch: Helps to tenderize the fish and gives it a smooth texture.

Chicken broth: Forms the base of the flavorful cooking liquid.

Sichuan peppercorns: Provides a unique numbing spice that is characteristic of Sichuan cuisine.

Garlic: Adds aromatic depth to the dish.

Chili bean paste: Contributes a spicy, savory flavor that is essential to the dish.

Vegetable oil: Used for stir-frying the aromatics.

Bean sprouts: Adds a crunchy texture and freshness to the dish.

Green onions: Used as a garnish to add a fresh, mild onion flavor.

When marinating the fish slices, make sure to coat them evenly with soy sauce and cornstarch. This not only enhances the flavor but also helps to create a silky texture when the fish is cooked. Additionally, when stir-frying the garlic and Sichuan peppercorns, keep the heat at a medium level to avoid burning them, which can result in a bitter taste.

• fish fillets - Substitute with tofu: Tofu can mimic the texture of fish and absorb flavors well, making it a suitable vegetarian alternative.

• soy sauce - Substitute with tamari: Tamari is a gluten-free alternative to soy sauce with a similar umami flavor.

• cornstarch - Substitute with arrowroot powder: Arrowroot powder can be used as a thickening agent similar to cornstarch.

• chicken broth - Substitute with vegetable broth: Vegetable broth provides a similar depth of flavor and is suitable for vegetarians.

• sichuan peppercorns - Substitute with black peppercorns and ground coriander: This combination can mimic the numbing and citrusy flavor of Sichuan peppercorns.

• garlic - Substitute with shallots: Shallots can provide a milder but still aromatic flavor similar to garlic.

• chili bean paste - Substitute with sriracha and miso paste: This combination can replicate the spicy and umami flavors of chili bean paste.

• vegetable oil - Substitute with canola oil: Canola oil has a neutral flavor and similar cooking properties to vegetable oil.

• bean sprouts - Substitute with snow peas: Snow peas offer a similar crunch and fresh flavor to bean sprouts.

• green onions - Substitute with chives: Chives provide a similar mild onion flavor and can be used as a garnish.

• Allow the water boiled fish to cool to room temperature before storing. This helps prevent condensation, which can lead to sogginess and spoilage.

• Transfer the fish fillets and broth into an airtight container. Ensure the container is large enough to hold both the fish and the broth without spilling.

• If you plan to consume the leftovers within 2-3 days, store the container in the refrigerator. The water boiled fish will maintain its flavor and texture when properly refrigerated.

• For longer storage, consider freezing the water boiled fish. Place the cooled fish and broth into a freezer-safe container or heavy-duty freezer bag. Remove as much air as possible to prevent freezer burn.

• Label the container or bag with the date of storage. This helps you keep track of how long the water boiled fish has been stored and ensures you consume it within a safe timeframe.

• When ready to reheat, thaw the water boiled fish in the refrigerator overnight if frozen. This gradual thawing process helps maintain the texture and flavor of the fish.

• Reheat the water boiled fish gently on the stovetop over medium heat. Avoid boiling, as this can cause the fish fillets to become tough and overcooked. Stir occasionally to ensure even heating.

• If the broth has thickened during storage, you can add a splash of chicken broth or water to achieve the desired consistency.

• Garnish with fresh chopped green onions before serving to revive the dish's vibrant flavors and add a touch of freshness.

• Stovetop Method:

  1. Place a non-stick pan over medium heat.
  2. Add a splash of chicken broth or water to the pan.
  3. Once the liquid is warm, add the leftover water boiled fish.
  4. Stir gently to ensure even heating, being careful not to break the fish fillets.
  5. Heat until the fish is warmed through, about 5-7 minutes.
  6. Serve immediately, garnished with fresh green onions if desired.

• Microwave Method:

  1. Place the leftover fish in a microwave-safe dish.
  2. Add a small amount of chicken broth or water to keep the fish moist.
  3. Cover the dish with a microwave-safe lid or plastic wrap, leaving a small vent for steam to escape.
  4. Microwave on medium power for 2-3 minutes.
  5. Check the fish and stir gently. If not heated through, continue microwaving in 1-minute intervals until hot.
  6. Let it sit for a minute before serving to allow the heat to distribute evenly.

• Oven Method:

  1. Preheat your oven to 300°F (150°C).
  2. Place the leftover fish in an oven-safe dish.
  3. Add a small amount of chicken broth or water to the dish to keep the fish moist.
  4. Cover the dish with aluminum foil to prevent drying out.
  5. Heat in the oven for about 15-20 minutes, or until the fish is warmed through.
  6. Remove from the oven, uncover, and serve immediately.

• Steaming Method:

  1. Set up a steamer or a pot with a steaming rack and bring the water to a boil.
  2. Place the leftover fish on a heatproof plate.
  3. Once the water is boiling, place the plate in the steamer.
  4. Cover and steam for about 5-7 minutes, or until the fish is heated through.
  5. Carefully remove the plate from the steamer and serve hot.

• Wok: A versatile cooking vessel ideal for stir-frying ingredients quickly and evenly.

• Knife: Essential for slicing the fish fillets thinly and chopping the green onions.

• Cutting board: Provides a stable surface for safely cutting and preparing ingredients.

• Measuring spoons: Used to measure out the soy sauce, cornstarch, and chili bean paste accurately.

• Mixing bowl: Useful for marinating the fish slices with soy sauce and cornstarch.

• Spatula: Handy for stirring the garlic, Sichuan peppercorns, and chili bean paste in the wok.

• Measuring cup: Necessary for measuring the chicken broth and ensuring the correct liquid quantity.

• Garlic press: Convenient for mincing the garlic cloves quickly and efficiently.

• Serving bowl: Perfect for presenting the finished dish with garnished green onions.

Marinate in advance: Prepare the fish fillets with soy sauce and cornstarch the night before to save time.

Pre-chop ingredients: Mince the garlic and chop the green onions ahead of time.

Use pre-made broth: Opt for store-bought chicken broth to skip the step of making it from scratch.

Organize your workspace: Arrange all ingredients within reach before you start cooking.

Quick cook bean sprouts: Blanch the bean sprouts separately and add them at the end to save cooking time.