Sichuan Boiled Fish

Sichuan Boiled Fish

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

  1. 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.
  2. Heat the wok or large pot over medium heat. Add the peanut or vegetable oil.
  3. 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.
  4. Add the sliced ginger and minced garlic to the wok. Stir-fry for another 1-2 minutes until aromatic.
  5. 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.
  6. Add the bean sprouts to the simmering broth and cook for 2-3 minutes until they start to soften.
  7. 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.
  8. Remove the cooked fish slices and bean sprouts using a slotted spoon and transfer them to a serving dish.
  9. Pour the remaining broth over the fish and bean sprouts. Garnish with sliced scallions and fresh cilantro.
  10. Serve hot with cooked rice on the side.
  11. 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.
  12. Tip: To enhance the flavor, lightly crush Sichuan peppercorns before adding them to the oil.
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