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Sichuan Boiled Fish

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.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Course Asian Cuisine, Main Course
Cuisine Chinese, Sichuan
Servings 4 servings
Calories 350 kcal

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.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 10gProtein: 25gFat: 20gSaturated Fat: 3gCholesterol: 70mgSodium: 800mgFiber: 2gSugar: 2g
Keyword boiled fish, Chinese recipes, Sichuan fish, spicy fish dish
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