Sichuan Spicy Fish Soup
A vibrant and flavorful Sichuan Spicy Fish Soup featuring tender fish fillets and peppery broth with a kick. Ideal for spice lovers looking for a hearty dish.
Nutrition
Calories: 200cal
Carbohydrate: 8g
Protein: 25g
Fat: 7g
Cholesterol: – -mg
Sodium: – -mg
Difficulty Level: easy
20 min Prep
30 min Cook
50 min Total
4 Servings
Ingredients
- 1 lb (450g) white fish fillets (such as tilapia or cod), cut into 2-inch pieces
- 1 teaspoon salt
- 1 tablespoon cornstarch
- 2 tablespoons vegetable oil
- 3 cloves garlic, minced
- 1 tablespoon ginger, minced
- 6 cups chicken broth
- 1 tablespoon Sichuan peppercorns
- 2 tablespoons doubanjiang (Sichuan chili bean paste)
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 3-5 dried red chilies, adjust to taste
- 1 bunch bok choy, chopped
- 1/2 cup sliced mushrooms
- 1 scallion, finely sliced for garnish
- Fresh cilantro, for garnish
Instructions
- In a bowl, season the fish fillets with salt and coat with cornstarch. Gently toss and set aside.
- Heat a large pot over medium heat. Add the vegetable oil.
- Once the oil is hot, sauté garlic and ginger until fragrant, about 1-2 minutes. Be careful not to burn the garlic.
- Add Sichuan peppercorns and stir for another minute, releasing their aroma.
- Stir in doubanjiang and dried red chilies. Cook for an additional 2 minutes until the oil turns a red hue, stirring frequently.
- Pour in the chicken broth and bring to a simmer. Reduce heat to keep it gently bubbling.
- Add soy sauce, rice vinegar, bok choy, and mushrooms. Cook for about 5 minutes until vegetables are tender.
- Gently add the fish pieces into the soup. Allow them to cook through, approximately 5-7 minutes.
- Taste and adjust seasoning if necessary. You may add extra salt or a splash more vinegar if desired.
- Serve the soup hot, garnished with scallions and fresh cilantro.
