For fish:
- 250 g (9 oz ) White fish filletsskinless, boneless
- 1 pinch Salt
- 1 pinch White pepper
- 1 tsp Chinese rice wineShaoxing rice wine
- 1 tsp Cornstarch
For spices:
- ½ tsp Cooking oil
- 15 Chili pepperdried
- 2 tsp Sichuan peppercorns
For vegetables:
- 1 tsp Cooking oil
- 250 g Celerycut into thin strips, or bean sprouts
For broth:
- 2 tbsp Cooking oil
- 2 cloves Garlicminced
- 1 tsp Fresh gingerminced
- 1 Scallionschopped
- 1 ½ tbsp Sichuan chili bean paste
- 1 tsp Chili powder
- 400 ml Chicken stockor hot water
For garnishing:
- Corianderchopped
- 2 tbsp Cooking oil
For serving:
- Cooked ricesteamed
Sichuan Boiled Fish
Sichuan Boiled Fish is just what its name suggests – fish poached in a spicy, rich, and extra aromatic broth. You can make this recipe with just about any firm white fish you prefer. Think catfish, cod, sea bass, pangasius, or snapper. However, it’s crucial to use the freshest fish you can find for this recipe.
This Chinese spicy fish recipe uses dried chili peppers, ginger, garlic, and Sichuan peppercorns to create a savory and flavorful broth. To finish it off, the hot oil is drizzled over the spices to enhance and add to the flavor. Every bite is coated with spicy sauce and aromatic oil, giving it the umami taste. Bonus, the dish is quick to make, just 15 minutes and you’re done. Simple. Serve in a large serving bowl with a slotted spoon to fish out the vegetables and the fish slices from the spicy broth. Put a spoonful in a small bowl and pick the larger chili pepper and Sichuan peppercorn pieces out. Let the oil drain and enjoy the fish and vegetables with steamed rice.Â
To make the Sichuan Boiled Fish, you will need the following ingredients:
Steps to make Sichuan Boiled Fish
1 | Marinate fish | 2 |
Tilt your knife at 45 degrees and slice the fish fillet diagonally into ÂĽ-inch thick slices. In a medium-sized bowl, add 1 pinch of salt, 1 pinch of white pepper, 1 teaspoon rice wine, and 1 teaspoon cornstarch and mix to combine. Add in the sliced fish fillet and gently mix until the fish is evenly coated. | ||
2 | Fry spices | 1 |
In a wok or deep frying pan over low heat, add ½ teaspoon cooking oil and 15 dried chili peppers along with 2 teaspoons Sichuan peppercorns. Fry until fragrant. Be careful not to burn the peppers. Remove from heat and let cool. Once cooled, coarsely chop and set aside. | ||
3 | Cook celery or bean sprouts | 2 |
In the same wok over medium heat, heat 1 teaspoon cooking oil and stir in 250 grams celery or bean sprouts. Cook for 1 ½ minutes. Cook 30 seconds longer if using bean sprouts. Transfer to a large serving bowl and set aside. | ||
4 | Make broth | 3 |
In the same wok, heat 2 tablespoons cooking oil and add 2 minced cloves garlic, 1 teaspoon minced ginger, and 1 chopped scallion and fry, constantly stirring, for 1 minute. Stir in 1 ½ tablespoons Sichuan chili bean paste and 1 teaspoon chili powder. Pour in 400 milliliters water or chicken stock and bring to a full boil. | ||
5 | Cook fish | 1 |
Gently add the fish, a few slices at a time, into the broth. Poach for 30 seconds to 1 minute or until just cooked through. | ||
6 | Assemble dish | 2 |
Once cooked, transfer the fish to the serving bowl with the cooked celery or bean sprouts and pour enough broth over until the fish slices are almost covered. | ||
7 | Garnish | 2 |
Top the dish with fried spices and chopped coriander. In a small saucepan, heat 2 tablespoons of cooking oil just until it begins to smoke and drizzle over the spices and the fish. | ||
8 | Serve | |
Serve immediately with steamed rice and enjoy! | ||
Recipe Reviews
Delicious fish! I made it and the house smells so fragrant! Thanks for sharing!
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