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Swimming Fire Fish

Prep Time 25 minutes
Cook Time 10 minutes
Servings 6

Ingredients

Fish

  • 1 lb white fish fillets cut in ¼ inch thick slices at a 45 degree angle
  • ¾ tsp salt
  • ½ tsp ground white pepper
  • 2 tbsp dry sherry
  • 1 tbsp cornstarch

1 tbsp + ¼ cup oil, divided

1 cup soybean sprouts

7 oz enoki mushroom

3 clove garlic, crushed and minced

5 slices ginger

2 green onions, sliced

15 dried chillies, chopped

2 tsp Sichuan peppercorn

2 tbsp chili bean paste

1 tbsp hot chili sauce

1 tsp gochugaru

4 cups chicken stock

1 pound soft tofu

Instructions

  1. In a small bowl, combine the fish with the salt, white pepper, sherry, and cornstarch. Place bowl in the refrigerator to marinate for 20 minutes.
  2. Heat 1 tbsp oil in wok over high heat. Stir fry sprouts for 2 minutes and then add the enoki mushrooms. Once sprouts become wilted, transfer to a large serving bowl.
  3. In the same wok over medium heat, heat up ¼ cup oil then cook garlic and ginger until they start to brown. Add green onion, chillies, and peppercorn to the wok. Cook for 2 minutes. Next, add the spicy bean paste, hot chili sauce, and gochugaru. Let cook for another 3 minutes.
  4. Add chicken stock to the wok and bring to a boil. Add fish and tofu to the stock and let it come back to a boil. Once boiling again and the fish is cooked through, pour soup and all the contents over the sprouts and enoki.
  5. Serve with a side of rice!