Sichuan Boiled Fish
Sichuan Boiled Fish is a delectable dish featuring tender fish fillets poached in a flavorful broth infused with aromatic spices, chili oil, and Sichuan peppercorns, providing a delightful balance of heat and numbing sensations. This dish is typically served with a bed of vegetables, such as bean sprouts or cabbage, making it a complete meal that’s perfect for those who enjoy rich and spicy flavors.
Equipment
- 1 Large pot
- 1 Cooking spoon
- 1 Knife
- 1 Cutting board
Ingredients
- 500 grams fish fillets - white fish, such as tilapia or cod
- 2 tablespoons salt - for marinating
- 1 tablespoon cornstarch - for coating
- 2 tablespoons cooking oil - for frying
- 2 cloves garlic - minced
- 1 inch ginger - sliced thinly
- 2-3 tablespoons doubanjiang - Sichuan chili bean paste
- 1 tablespoon soy sauce
- 2 cups vegetable or chicken broth
- 1 tablespoon Sichuan peppercorns
- 1-2 tablespoons chili oil - to taste
- 100 grams bean sprouts or napa cabbage - for serving
- Green onions - chopped for garnish
- Coriander - for garnish
Instructions
- In a bowl, marinate fish fillets with salt and cornstarch. Set aside.
- Heat cooking oil in a large pot over medium heat. Add minced garlic, ginger, and doubanjiang. Stir-fry until fragrant.
- Add broth, soy sauce, and Sichuan peppercorns to the pot. Bring to a boil.
- Gently add the marinated fish fillets into the boiling broth. Cook until the fish is cooked through, about 5-7 minutes.
- Transfer the bean sprouts or napa cabbage to a serving dish. Pour the poached fish and broth over the vegetables.
- Drizzle chili oil on top before serving. Garnish with chopped green onions and coriander.
Notes
For a spicier version, increase the amount of chili oil.
You can substitute the fish with chicken or tofu for a different protein.
Make sure to use fresh ingredients for the best taste.
Serve with steamed rice to balance the flavors.