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How to Make Boiled Fish

Boiled fish is a moderately difficult main dish. Basa fish is rich in high-quality protein and low in fat, making it very nutritious and healthy when paired with various seasonal vegetables. Beginners generally need about 2 hours to complete the dish.

Estimated Cooking Difficulty: ★★★★

Essential Ingredients and Tools

  • Basa fish
  • Vegetables (e.g., potato slices/bean sprouts/cauliflower/lettuce/...)
  • Red oil broad bean paste
  • Vine pepper oil
  • Rapeseed oil
  • White pepper powder
  • Garlic cloves
  • Salt
  • Sugar
  • Measuring cup
  • Kitchen scale (optional)
  • Large stainless steel bowl

Measurements

The following quantities are suitable for 3 to 5 servings.

  • Basa fish: 500g
  • Vegetables (e.g., potato slices/bean sprouts/cauliflower/lettuce/...): Can be mixed and matched; recommended total weight 300g to 500g
  • Red oil broad bean paste: 40g (add 10-20g more if you prefer it spicier and oilier)
  • Fermented black beans: 10g (optional)
  • Vine pepper oil: 10ml
  • Rapeseed oil: 25ml
  • White pepper powder: 3g
  • Garlic: 2 cloves
  • Salt: 5g
  • Sugar: 2g

Instructions

  • Preparation: If the basa fish is taken from the freezer, let it thaw naturally at room temperature for 5 hours before slicing.
  • Slicing: Slice the basa fish into thin pieces, approximately 5cm long and 3cm wide.
  • Marinating: Place the sliced basa fish into a large stainless steel bowl.
  • Add 30g of broad bean paste, 3g of salt, 10ml of vine pepper oil, and 3g of white pepper powder.
  • Mix well by hand, then add 5ml of rapeseed oil to seal in the flavors.
  • Let it sit at room temperature for at least 30 minutes to absorb the flavors.
  • Prep vegetables: Mince the garlic. Taking 300g of cauliflower and 200g of lettuce as an example, wash the cauliflower and lettuce.
  • Blanching and stir-frying: Blanch the cauliflower in boiling water and set aside; wash and dry the lettuce, then stir-fry it until cooked (no oil needed).
  • Stir-fry the broad bean paste: Heat the pan with cold oil (20ml rapeseed oil), add 10g of broad bean paste, 10g of fermented black beans (optional), and minced garlic. Stir-fry slowly over medium heat.
  • Poach the fish slices: Add 150ml of hot water. Once the water boils quickly, add the marinated fish slices. Gently stir to separate the slices in the water. Add 2g of salt and 2g of sugar for seasoning (adjust salt to taste at this stage). Once the water boils again, the dish is ready to be served.
  • Plating: First, place the cooked vegetables into a large bowl. Then, top with the hot fish slices and pour the remaining hot broth from the pan over them!

Additional Content

  • The bottom vegetable combination and quantities can be adjusted freely, but keep in mind the characteristics of each vegetable. For example, when using potatoes, ensure the potato slices/cubes are fully cooked (you can check doneness by piercing them with chopsticks).
  • Adjust the amount of chili bean paste (spiciness) and salt according to your personal taste.
  • When slicing the fish, first cut the fish strip into 5cm chunks perpendicular to its length, then turn it 90 degrees and slice it diagonally into thin pieces.
  • When marinating, avoid gripping the ingredients too tightly.
  • How to Fillet a Fish 怎样给鱼剔骨

References

If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull request.