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Delicate fish slices are poached and bathed in a dramatic pool of sizzling chili oil and Sichuan peppercorn. This Sichuan classic is high in protein, low carb, and makes a show-stopping family dinner.
Slice the white fish fillet diagonally into 1/2-inch thick pieces. In a bowl, combine fish, egg white, 1 tbsp cornstarch, 1 tbsp Shaoxing wine, 1/2 tsp salt, and white pepper. Mix gently and let marinate for 15 minutes.
Bring a medium pot of water to a boil. Blanch bean sprouts and bok choy for 1 minute each. Drain well and lay them at the bottom of a wide, heatproof serving bowl.
In a separate saucepan, heat 1 tbsp vegetable oil over medium heat. Add half the minced garlic and all of the ginger. Stir until fragrant, about 30 seconds. Pour in 3 cups water and 1 tbsp soy sauce, and bring to a simmer.
Add marinated fish slices to the simmering broth, keeping the heat at a gentle simmer. Poach until just opaque, 2-3 minutes. Carefully arrange cooked fish over the blanched vegetables. Pour hot broth over.
Scatter dried chili flakes and Sichuan peppercorn evenly on top of the fish. Heat 1 tbsp vegetable oil and all the chili oil in a small pan until shimmering. Quickly add remaining garlic, then immediately pour the sizzling oil over the chili and peppercorns. Serve at once.
