| Prep: 15 mins | Cook: 20 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 200 | 10g | 2g | 8g |
| sugars | fibre | protein | salt |
| 2g | 1.5g | 25g | 1.2g |
Why I Love Chinese Fish Swimming in Water
When I first came across the recipe for Fish Swimming in Water, I was immediately intrigued. This dish boasts an enchanting name and promises a burst of flavors in each bite. As someone who holds delicious experiences close to my heart, I couldn’t wait to dive in and explore its depths.
An Exotic Inspiration
The marriage of Sichuan peppercorns and doubanjiang provides Fish Swimming in Water with a bold kick, reminiscent of the deep and vibrant cuisines found in China’s Sichuan province. The flavors are robust and spicy, yet adequately balanced by the fresh and delicate fish fillets. It reminds me of my mother’s fiery Cuban dishes that effortlessly combined piquant and subtle elements. Exploring new cuisines helps me bridge my heritage with culinary adventures around the world.
A Harmonious Feast
Imagine the feeling of watching colorful fish swim gracefully through water—this dish radiates that same elegance. With every scoop, you’ll encounter various textures from tender fish bites to crunchy bean sprouts and crisp Napa cabbage. It’s not just a meal; it’s an experience. The soup’s savory base enriched with chicken broth provides a comforting essence, while the splash of Shaoxing wine adds depth. The inherent warmth from the ginger and garlic whispers sweet nostalgia, as if you’re indulging in a family favorite.
Fish Swimming in Water is similar to other dynamic dishes like Hunan Chicken and pairs wonderfully with a side of steamed jasmine rice or a refreshing cucumber salad. This recipe also invites creativity. Whether you’re hosting a gourmet gathering or enjoying a quiet dinner at home, it seamlessly fits into various settings.
One culinary figure whose innovative approach to fusion cuisine often inspires me is Chef Ming Tsai. His ability to mix Eastern and Western flavor profiles emboldened me to venture into recipes outside of my cultural wheelhouse, like this one. The dish encourages embracing and understanding diverse food traditions while discovering nuances that elevate your everyday cooking.
Next time you feel like embarking on a gastronomic voyage, I encourage you to try Fish Swimming in Water. It promises an outpour of taste that will transport your senses to the vibrant streets of Chengdu, all from the comfort of your own kitchen. Trust me, this dish is an arresting celebration of flavors you won’t want to miss.
What You’ll Need
- 2 lbs fresh fish fillets (such as tilapia or cod), sliced into bite-sized pieces
- 1 tablespoon Shaoxing wine (Chinese cooking wine)
- 1 teaspoon salt
- 1 teaspoon white pepper
- 1 large egg white
- 2 tablespoons cornstarch
- 1/4 cup vegetable oil
- 6-8 dried chili peppers
- 1 tablespoon Sichuan peppercorns
- 1 tablespoon ginger, finely chopped
- 4 cloves garlic, finely chopped
- 1 tablespoon Doubanjiang (fermented broad bean paste)
- 4 cups chicken broth
- 2 cups Napa cabbage, chopped
- 1 cup bean sprouts
- 2 scallions, finely chopped
- 1/4 cup fresh cilantro, chopped
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Method
Step One
Rinse the fish fillets and pat them dry. Place the fish in a large bowl and add the Shaoxing wine, salt, white pepper, egg white, and cornstarch. Mix well to marinate the fish for about 15 minutes.
Step Two
Heat the vegetable oil in a wok or large skillet over medium heat. Add the dried chili peppers and Sichuan peppercorns, and stir-fry until fragrant, taking care not to burn them.
Step Three
Add the ginger and garlic to the wok, and stir-fry for about 1-2 minutes until aromatic. Then add the Doubanjiang, and continue to stir-fry for another minute.
Step Four
Pour the chicken broth into the wok and bring it to a boil. Add the Napa cabbage and cook until the cabbage is tender, about 3-4 minutes.
Step Five
Add the marinated fish fillets to the boiling broth. Gently stir to ensure the fish pieces are separated and cook until the fish is just cooked through, about 3-4 minutes. Add the bean sprouts and cook for another 1-2 minutes.
Step Six
Transfer the contents of the wok to a large serving bowl. Garnish with scallions and fresh cilantro before serving. Enjoy your Fish Swimming in Water!
