Hey foodies! Are you ready to dive into the spicy world of Sichuan Boiled Fish? This dish is your ultimate comfort food that comes together in a snap!
Perfect for those busy weeknights or chill hangouts with friends, it’s not only quick to make but loaded with bold flavors that will keep everyone coming back for more. Plus, with so many customizable options, you can adjust the spice levels to your taste. Whether you’re a fan of flounder, tilapia, or even tofu, the choice is yours!
Just imagine: flaky fish soaking in a rich, spicy sauce topped with vibrant green herbs! It’s a feast for the senses and will definitely impress anyone at your dinner table. Get ready to learn how to make Sichuan Boiled Fish that’ll have your taste buds dancing!
Serving and Pairing Suggestions
Serve your Sichuan Boiled Fish hot with a side of steamed jasmine rice to soak up all that delicious sauce. Want to turn up the flavor even more? Pair it with some crispy Vegetarian Spring Rolls with Sweet Chili Sauce for an appetizer, or team it up with a refreshing Watermelon Sangria to balance out the heat. If you’re up for it, our Spicy Tofu Stir-Fry would make a great companion dish too. Honestly, this fish is so good, you’ll want to whip up another recipe to match its boldness!
Tips and Notes
- Choose Fresh Fish: Use the freshest fish available for best flavor and texture. Look for fillets that are firm and have a mild scent.
- Spice Levels: Don’t be shy with the chili oil! Adjust the amount to cater to your spice tolerance.
- Garnish: Top with fresh cilantro and green onions just before serving for a pop of freshness.
- Meal Prep: Make extra sauce ahead of time. It keeps well in the fridge and can be reused for quick meals.
- Try Tofu: Swap out fish for tofu for a plant-based option that’s just as tasty!
Are you ready to bring this fiery dish to life? You won’t regret it—stay spicy, friends!
Sichuan Boiled Fish
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.