Recipe by: Jane Wu

Source: Family recipe (Jane Wu’s mother and 6 aunts taught her)

Serve with Steamed Rice



  • 2 pieces white fish fillets
  • 4 Tbls cornstarch
  • 1 tsp salt
  • 6 Tbls vegetable oil
  • 2 Tbls whole red peppercorn / seed
  • 8 dried red chilies
  • 4 cloves garlic, minced
  • 2 inches ginger root, julienned
  • 4 Tbls hot pot paste (see photo)
  • 6 cups water
  • 1 box pressed tofu (see photo)
  • ½ napa cabbage
  • 1 cup fresh bean sprouts (extra for garnish)
  • 2 Tbls Taiwanese chili soybean paste
  • 2-3 chopped scallions (spring onions), extra for garnish
  • fresh red chili, chopped, for garnish



  • Marinate the fish fillet with the cornstarch and salt. Cover and let sit at least 30 min.
  • Add the oil, peppercorns, red chilies, garlic, ginger and hot pot paste to a skillet. Stir until the spicy smell comes out.
  • Add the water and bring to a boil.
  • Add the tofu, cabbage and bean sprouts. Simmer for 10 mins.
  • Add the chili soy bean paste and the fish fillets. Wait for it to start to boil again, then turn off the gas. Let sit for 5 mins so fish cooks.
  • Add extra bean sprouts, scallions, and fresh red chilies for garnish.
  • Serve with rice.   Do not eat the peppercorns, push to the side.

Download PDF here: Jane Wu_s Boiled Fish Fillet Recipe