Poached Fish with Chili Oil & Herbs
Lee Kum Kee

Poached Fish with Chili Oil & Herbs

Serves 4
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This dish gets its deep red colour using Lee Kum Kee Chiu Chilli Oil, a hot and spicy savoury aromatic chilli oil offering multiple layers of flavours. Serve your fish fillet in this deep red broth with a side of fluffy white rice.


4 Tbsp canola oil (divided)
4 Tbsp canola oil (divided)
1 skinless, boneless fish fillet (preferably black cod)
1 Tbsp green Sichuan peppercorns
1/2 cup Chinese celery (either celery and bean sprouts as an alternative)
3 tsp Minced Ginger
3 tsp Minced Garlic
1 sprig Sichuan peppercorns
1 quart chicken stock
1 Tbsp celery leaves
1 Tbsp cilantro
1 Tbsp scallions
1 cup cooked white rice for serving


2 tsp Shaoxing cooking wine or dry sherry wine
2 tsp cornstarch
1/2 tsp salt
1/2 tsp white pepper


1 Slice the fish fillet diagonally. Marinate with Shaoxing cooking wine, salt, white pepper, and corn starch.
2 In a wok, add green Sichuan peppercorns and dried chillies in 1 Tbsp. oil over low heat until fragrant (do not burn them). Mortar when cooled, then set aside.
3 In the same wok, heat up 1 Tbsp. oil over medium heat, stir in the celery. Cook for 1.5 minutes or so (30 seconds if using bean sprouts instead). Transfer to a serving bowl. Set aside.
4 Sear the fish in about 2 Tbsp. oil on both sides for about a minute and a half.
5 Heat up minced Ginger, minced Garlic, Lee Kum Kee Chiu Chow Chilli Oil , Lee Kum Kee Chilli Bean Sauce Sichuan peppercorn and dried chilli mixture, followed by the chicken stock. Once it gets to a simmer, add in the celery and poached fish, then let cook for 1 minute. Serve by placing the fish and broth in a serving bowl, garnished with celery leaves, cilantro, scallions, Sichuan peppercorns and a side of white rice.
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