
Sichuan Boiled Fish
Sichuan Boiled Fish is a spicy and flavorful dish featuring tender slices of fish cooked in a bold and aromatic Sichuan-style broth.
Nutrition
Calories: 320cal
Carbohydrate: 12g
Protein: 30g
Fat: 18g
Cholesterol: – -mg
Sodium: – -mg
Difficulty Level: easy
30 min Prep
20 min Cook
50 min Total
4 Servings
Ingredients
- 500g (1.1 lbs) white fish fillets (such as tilapia or cod), sliced thinly
- 1 tablespoon cornstarch
- 1 teaspoon salt
- 2 tablespoons peanut or vegetable oil
- 2 tablespoons Sichuan peppercorns
- 8-10 dried red chilies
- 2 tablespoons ginger, sliced
- 2 tablespoons garlic, minced
- 4 cups chicken broth
- 1 tablespoon soy sauce
- 1 tablespoon fermented broad bean paste (doubanjiang)
- 1 cup bean sprouts
- 2 scallions, sliced
- Fresh cilantro for garnish
- Cooked rice, for serving
Instructions
- In a medium mixing bowl, combine the sliced fish fillets, cornstarch, and salt. Mix well to coat the fish evenly. This step helps to create a slight crust on the fish when cooking.
- Heat the wok or large pot over medium heat. Add the peanut or vegetable oil.
- Add the Sichuan peppercorns and dried red chilies to the hot oil. Stir-fry for about 1-2 minutes until fragrant, being careful not to burn them.
- Add the sliced ginger and minced garlic to the wok. Stir-fry for another 1-2 minutes until aromatic.
- Pour in the chicken broth, bring to a boil, then reduce heat to a gentle simmer. Add soy sauce and fermented broad bean paste, stirring to combine.
- Add the bean sprouts to the simmering broth and cook for 2-3 minutes until they start to soften.
- Carefully add the fish slices to the broth one at a time to prevent them from sticking together. Let them cook gently in the simmering liquid for 3-5 minutes until the fish turns opaque and is cooked through.
- Remove the cooked fish slices and bean sprouts using a slotted spoon and transfer them to a serving dish.
- Pour the remaining broth over the fish and bean sprouts. Garnish with sliced scallions and fresh cilantro.
- Serve hot with cooked rice on the side.
- Tip: Adjust the number of dried chilies according to your heat preference and be sure to skim them off before serving, if desired, to reduce the spiciness.
- Tip: To enhance the flavor, lightly crush Sichuan peppercorns before adding them to the oil.