Feiteng Yu (Boiling Fish with Bean Sprouts in Hot Spicy Oil)

This is a modern dish very similar to Shui Zhu Niu Rou. Like Shui Zhu the hot oil poured over the dish should mean that it is boiling when served to the table.

  • Fresh fish (1 kg)
  • Egg white (50 g)
  • Bean sprouts (250 g)
  • Cucumber, celery or other crispy vegetable (250 g)
  • Chili bean paste (30 g)*
  • Chili peppers, whole dried (20 g)*
  • Sichuan peppercorns (50 g)*
  • Ginger (30 g)*
  • Scallion (80 g)
  • Star anise (10 g)
  • Bay leaf (1)
  • Cinnamon (1 g)
  • Cooking wine (50 ml)*
  • Salt (3 g)*
  • White pepper, ground (3 g)*
  • Gourmet powder (3 g)*
  • Starch (50 g)*
  • Oil

*Amounts are approximate.


  1. Filet the fish and cut the filet into flat slices approximately 7-10 cm square.
  2. Marinate fish in salt, gourmet powder, cooking wine, and egg white (about 1 white per filet). Add dry starch and stir until fish is well coated (each piece should be white).
  3. Cut cucumber into strips lengthwise. Cut into 8-10 cm pieces (the size and shape should mirror the bean sprouts).
  4. Cut ginger and scallion white into large chunks. Smash with the flat side of the cleaver (they will be removed before eating).


  1. Boil cucumber and sprouts in salted water for a few moments. Drain and place in the bottom of serving bowl.
  2. Season wok.
  3. Stir fry half of chilies in cold oil.
  4. When chilies begin to turn red, add half of Sichuan peppercorns. Stir continuously to prevent burning.
  5. When chilies are brown, strain chilies and peppercorns, reserving oil in wok.
  6. Add chili paste and stir fry until oil turns red.
  7. Add ginger, scallion, star anise, cinnamon and bay leaf. Continue to stir fry.
  8. When spices are fragrant, add stock or water to create a broth. Simmer for about 5 minutes.
  9. Remove seasonings with a strainer. Taste broth and season as needed with gourmet powder and sugar (broth should not be sweet, sugar is used for balance).
  10. Add fish slices to simmering broth. Don’t stir for about 10 seconds. Gently push fish slices in broth to avoid breaking the fish.
  11. When fish is cooked, removed slices and place over vegetables in serving bowl. Ladle broth into dish until is is to the level of the vegetables.
  12. Top with remaining chillies and hua jiao.


  1. Heat clean oil over wok to a high temperature (about 180ยบ Celsius).
  2. Pour hot oil over dish just before serving and listen for the sizzle!

Dish checklist:

  • Is the dish very spicy?
  • Is the oil boiling at the table?


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