Cherry & Dennis Helper Habitat

Sichuan Douhua Fish

四川豆花魚

Sichuan Douhua Fish — finished dish

Total time: 55 min
Difficulty: Medium
Servings: 4 servings

Recipe overview

Tender fish slices and soft tofu pudding sit in a red broth fragrant with chilli-bean paste, Sichuan pepper and aromatics.

01

Ingredients

Main ingredients

600 g boneless fish fillet
500 g soft tofu pudding
200 g bean sprouts
25 g garlic
20 g ginger

Fish marinade

1/2 tsp salt
1 piece egg white
1 tbsp cornflour

Spicy broth

3 tbsp Pixian chilli bean paste
15 g dried chillies
2 tsp Sichuan peppercorns
800 ml chicken stock

Hot-oil aromatics

20 g sliced spring onion
3 tbsp cooking oil

Sichuan Douhua Fish — ingredients

02

Tools

cutting board
knife
large bowl
heavy pot
wooden spoon
measuring cup

Sichuan Douhua Fish — tools

03

Steps

Sichuan Douhua Fish — Slice fish thinly against the grain

Step 1

Slice fish thinly against the grain

Slice fish thinly against the grain.

Sichuan Douhua Fish — Mix fish with salt, egg white and cornflour

Step 2

Mix fish with salt, egg white and cornflour

Mix fish with salt, egg white and cornflour.

Sichuan Douhua Fish — Marinate fifteen minutes and mince garlic and ginger

Step 3

Marinate fifteen minutes and mince garlic and ginger

Marinate fifteen minutes and mince garlic and ginger.

Sichuan Douhua Fish — Blanch bean sprouts and place in a deep bowl

Step 4

Blanch bean sprouts and place in a deep bowl

Blanch bean sprouts and place in a deep bowl.

Sichuan Douhua Fish — Warm tofu gently and spoon it over the sprouts

Step 5

Warm tofu gently and spoon it over the sprouts

Warm tofu gently and spoon it over the sprouts.

Sichuan Douhua Fish — Fry doubanjiang, ginger and half the garlic in a little oil

Step 6

Fry doubanjiang, ginger and half the garlic in a little oil

Fry doubanjiang, ginger and half the garlic in a little oil.

Sichuan Douhua Fish — Add stock and simmer for five minutes

Step 7

Add stock and simmer for five minutes

Add stock and simmer for five minutes.

Sichuan Douhua Fish — Lower to a simmer and slide in fish slices separately

Step 8

Lower to a simmer and slide in fish slices separately

Lower to a simmer and slide in fish slices separately.

Sichuan Douhua Fish — Remove from heat when opaque and at 63°C

Step 9

Remove from heat when opaque and at 63°C

Remove from heat when opaque and at 63°C.

Sichuan Douhua Fish — Ladle fish and red broth over the tofu

Step 10

Ladle fish and red broth over the tofu

Ladle fish and red broth over the tofu.

Sichuan Douhua Fish — Scatter chillies, peppercorns, remaining garlic and spring onion

Step 11

Scatter chillies, peppercorns, remaining garlic and spring onion

Scatter chillies, peppercorns, remaining garlic and spring onion.

Sichuan Douhua Fish — Heat the oil and pour it over the aromatics to bloom them

Step 12

Heat the oil and pour it over the aromatics to bloom them

Heat the oil and pour it over the aromatics to bloom them.

Common mistakes

A hard boil makes fish tough and broken; poach gently and stop as soon as cooked.

Tips

Warm the tofu without stirring so it remains whole and delicate.