Sizzling Steamed Fish with Chinese Broccoli and Chili Crisp

Name: Sizzling Steamed Fish with Chinese Broccoli and Chili Crisp
Yield: Serves 4
Ingredients: 1/4 cup, red pepper flakes; 2 tablespoons, gochugaru; 1 1/2 teaspoons, table salt; 1 1/2 teaspoons, sugar; 3/4 cup, vegetable oil; 2 large, shallots, sliced thin; 4 , garlic cloves, sliced thin; 1/4 cup, sliced almonds; 1 tablespoon, sesame seeds, toasted; 1 1/2 teaspoons, soy sauce; 1/4 cup, chicken broth; 1 tablespoon, soy sauce; 1 tablespoon, oyster sauce; 1/2 teaspoon, sugar; 1/4 teaspoon, pepper; 2 teaspoons, vegetable oil; 6 ounces, salt pork, rind removed, rinsed, patted dry, and cut into 1/4-inch cubes; 4 , garlic cloves, minced; ⅛–¼ teaspoon, red pepper flakes; 1 pound Chinese, broccoli, trimmed and cut into 2-inch pieces; 1 (2½-inch) piece, ginger, peeled; 8 , scallions; 4 (6-ounce) skin-on, branzino fillets or sea bass fillets, ½ to ¾ inch thick; 3 tablespoons, Shaoxing wine; 1/4 cup, dark soy sauce; 3 tablespoons, sugar; 1½ cups pea sprouts or, pea shoots; 1/2 cup, fresh cilantro leaves; 1/4 cup, vegetable oil

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By Christina Phan

The Next Generation

Main Courses

Fish & Seafood

Celebrate Lunar New Year with this inspired Vietnamese meal.

SERVES4

TIME1½ hours, plus 30 minutes cooling

Sizzling Steamed Fish with Chinese Broccoli and Chili Crisp

WHY THIS RECIPE WORKS

This complete meal was the winning recipe from episode 1 of America's Test Kitchen: The Next Generation. Contestants were given 60 minutes to cook an iconic dish that told the judges something about themselves. Christina shared a family rec...

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