Boiled Fish in Broth

Method11 steps

1. 1

   Preparation

   准备工作

   If the Basa fish is taken out of the freezer, let it thaw naturally at room temperature for 5 hours before slicing.

   巴沙鱼若是从冷冻柜里取出，需要放室温自然解冻 5 小时再做切片处理。

   ⏱300 min

   • 💡 Natural thawing preserves the fish's moisture to the greatest extent.自然解冻能最大程度保留鱼肉水分
   
2. 2

   Slice the Fish

   切片

   Slice the Basa fish into thin pieces, about 5cm long and 3cm wide.

   巴沙鱼撇成薄片，约 5cm 长，3cm 宽。

   ⏱5 min

   • 💡 When slicing, first cut the fillet into 5cm chunks perpendicular to its length, then rotate 90 degrees and slice diagonally into thin pieces.切鱼片时可垂直于长条方向先剁成5cm鱼块，再翻转90度斜着撇成薄片
   
3. 3

   Place in Bowl

   入碗

   Place the sliced Basa fish into a large stainless steel bowl.

   将切好片的巴沙鱼放入大不锈钢碗中。

   ⏱30 sec

   • 💡 Make sure there is no excess water in the bowl.确保碗中无多余积水
   
4. 4

   Add Marinade

   加入腌料

   Add 30g doubanjiang, 3g salt, 10ml green Sichuan pepper oil, and 3g white pepper powder.

   加入 30g 豆瓣酱，3g 盐，10ml 藤椒油，3g 白胡椒粉。

   ⏱1 min

   • 💡 Doubanjiang is already salty, so watch the total salt amount.豆瓣酱本身有盐，注意控制总量
   
5. 5

   Mix and Seal with Oil

   抓匀封油

   Mix thoroughly by hand, then add 5ml rapeseed oil to seal in the flavor.

   用手抓匀后加入 5ml 菜籽油收尾封住口味。

   ⏱1 min

   • 💡 Be gentle when mixing to avoid breaking the fish.腌制时注意不要太用力抓，避免鱼肉破碎
   
6. 6

   Rest to Marinate

   静置入味

   Let it rest at room temperature for at least 30 minutes to absorb the flavors.

   常温静置至少 30 分钟入味。

   ⏱30 min

   • 💡 The longer it rests, the more flavorful it becomes, but keep it fresh in summer.静置时间越长越入味，但夏季注意保鲜
   
7. 7

   Prepare Vegetables

   备菜

   Mince the garlic. Using 300g cauliflower and 200g lettuce as an example, wash both the cauliflower and lettuce.

   大蒜切成蒜末。以 300g 花菜，200g 生菜为例，将花菜与生菜洗净。

   ⏱5 min

   • 💡 Mince the garlic as finely as possible to release its aroma.蒜末尽量切细，利于香味释放
   
8. 8

   Cook the Vegetables

   熟化蔬菜

   Blanch the cauliflower in boiling water and set aside. Wash and dry the lettuce, then stir-fry until cooked (no oil needed).

   花菜开水锅焯水备用；将生菜洗净晾干，炒熟备用（不用放油）。

   ⏱5 min

   • 💡 Hard vegetables like potatoes need to be cooked until a chopstick can pierce them easily.土豆等硬质蔬菜需煮熟至筷子可戳透
   
9. 9

   Fry the Base

   炒制底料

   Heat the wok with cold oil (20ml rapeseed oil). Add 10g doubanjiang, 10g fermented black soybeans (optional), and the minced garlic. Stir-fry over medium heat.

   热锅冷油（菜籽油 20ml），加入 10g 豆瓣酱，10g 豆豉（可选），加入蒜末，中火慢炒。

   ⏱2 min

   • 💡 Stir-fry slowly over medium heat to release the red oil, and avoid burning the garlic.中火慢炒出红油，避免蒜末炒焦
   
10. 10

    Poach the Fish

    汆鱼片

    Add 150ml hot water. Once boiling, add the marinated fish slices and gently stir to separate them. Add 2g salt and 2g sugar to season. It's ready once it boils again.

    加入 150ml 热水，水开后加入腌制好的鱼片，轻轻翻动散开，加入 2g 盐和 2g 糖调味，再次沸腾即可。

    ⏱3 min

    • 💡 The fish is done when it changes color and curls. Do not overcook or the meat will become tough.鱼片变色卷曲即熟，不可久煮以免肉质变老
    
11. 11

    Serve

    盛盘

    First place the cooked vegetables in a large bowl, then ladle the hot fish slices on top of the vegetables, and pour the remaining hot broth from the wok over everything.

    先将熟的蔬菜盛至大碗中，然后将热的鱼片盛在蔬菜上面，浇上锅中剩余热汤即可。

    ⏱1 min

    • 💡 Placing the vegetables first allows them to absorb the essence of the broth.先菜后鱼的顺序能让蔬菜吸收汤汁精华