Dinner · 40 min · chinese

Water-Boiled Fish

Weeknight-friendly Chinese cooking: Water-Boiled Fish comes together in 40 minutes with white fish fillets, cornstarch, and not much else. The macros do the talking: 46g protein, 23g carbs, and 4g fat in every 301-calorie serving. Leftovers keep well, so it doubles as next-day lunch without any extra work.

✓ USDA-verified nutrition data

Ingredients

• 1.5 lb White fish fillets
• 2 tbsp Cornstarch
• 1 Egg white
• 12 Dried red chiles
• 1 tbsp Sichuan peppercorns
• 0.5 head Napa cabbage
• 2 cups Bean sprouts
• 4 cups Chicken stock
• 2 tbsp Doubanjiang
• 6 cloves Garlic
• 1 tbsp Fresh ginger

Steps

1. Slice the fish across the grain into 1/4-inch slices. Toss with the cornstarch, egg white, and a pinch of salt, then rest 15 minutes — this velveting keeps the fish silky in the hot broth.
2. Blanch the cabbage and bean sprouts in the stock 2 minutes, then divide among wide serving bowls. They form the bed that the fish sits on.
3. Fry the doubanjiang, half the chiles, and half the peppercorns in oil 1 minute until brick-red and fragrant. Add the stock and simmer 10 minutes to build the broth.
4. Slide the fish in one piece at a time and poach 2 to 3 minutes, just until opaque. Overcooked fish shatters; pull it the moment it turns white.
5. Ladle the fish and broth over the vegetables. Pile the remaining chiles, peppercorns, garlic, and ginger on top.
6. Heat 1/3 cup of oil until it shimmers and pour it sizzling over the aromatics. It should crackle violently — that bloom is the signature of the dish. Serve immediately.

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