If you love bold, spicy food, Sichuan Boiled Fish (Shuizhu Yu) is a dish you need to try. This classic from China’s Sichuan province is all about tender fish fillets bathed in a rich, spicy broth infused with chilli, garlic and the famous Sichuan peppercorns. It’s warming, fragrant and packed with flavour—perfect for anyone who enjoys a little heat in their food.
A Dish That Tingles the Taste Buds
What makes Sichuan Boiled Fish stand out is its unique combination of flavours. The broth is deep, savoury, and full of warming spices. Sichuan peppercorns give it a tingling, numbing sensation, while dried chillies add a fiery kick. Despite its boldness, the dish isn’t just about heat—it has layers of flavour, from the umami richness of the broth to the slight citrusy notes of the peppercorns.
The fish, usually a white, flaky variety like tilapia or cod, is gently poached in this aromatic broth. It absorbs all the incredible flavours while remaining soft and delicate. The result is a dish that’s spicy, comforting, and incredibly moreish.
What to Serve with Sichuan Boiled Fish
Sichuan Boiled Fish is flavourful on its own, but pairing it with the right sides makes the meal even better. Here are a few great options:
- Steamed Rice – A simple bowl of steamed white rice balances out the spiciness and soaks up the delicious broth.
- Stir-Fried Greens – A side of stir-fried bok choy, spinach, or Chinese broccoli adds freshness and crunch.
- Dumplings – Some soft dumplings, either steamed or pan-fried, complement the dish beautifully.
- Noodles – For something heartier, serve the fish with plain noodles. They absorb the broth and add a satisfying chew.
- Pickled Vegetables – A small plate of pickled radish or cucumber provides a refreshing contrast to the rich, spicy flavours.
A Spicy Treat Worth Trying
Sichuan Boiled Fish is not just a dish—it’s an experience. The deep, spicy broth, the delicate fish, and the unique numbing sensation from Sichuan peppercorns make it truly special. Whether you’re a spice lover or just looking to explore new flavours, this dish is a must-try. Serve it with rice, greens, or noodles, and you have a meal that’s both exciting and comforting.
Sichuan Boiled Fish
Ingredients
For the Fish:
- 500 g white fish fillets tilapia, cod or sea bass
- 1 tbsp Shaoxing wine or dry sherry
- 1 large egg white free range
- 1 tbsp cornstarch
- ½ tsp salt
For the Broth:
- 3 tbsp vegetable oil
- 3 cloves garlic minced
- 1 inch ginger sliced
- 1 tbsp Sichuan peppercorns
- 10 medium dried red chillies cut into halves
- 2 tbsp doubanjiang fermented chilli bean paste
- 1 tbsp light soy sauce
- 4 cups chicken broth vegetable broth
- 1 tsp sugar
For Garnish:
- 2 large scallions sliced
- 1 tbsp sesame seeds
- dried chillies
Instructions
- Slice the fish into thin strips or leave whole and place in a bowl.500 g white fish fillets
- Add Shaoxing wine, egg white, cornstarch and salt. Mix well and set aside to marinate for 15 minutes.1 tbsp Shaoxing wine, 1 large egg white, 1 tbsp cornstarch, ½ tsp salt
- Heat oil in a large pan over medium heat.3 tbsp vegetable oil
- Add garlic, ginger, Sichuan peppercorns and dried chillies. Stir-fry for 1-2 minutes until fragrant.3 cloves garlic, 1 inch ginger, 1 tbsp Sichuan peppercorns, 10 medium dried red chillies
- Add doubanjiang and cook for another minute.2 tbsp doubanjiang
- Pour in the broth, soy sauce and sugar. Bring to a simmer and let cook for 10 minutes.1 tbsp light soy sauce, 4 cups chicken broth, 1 tsp sugar
- Reduce heat to low and gently add the fish pieces to the broth.
- Let them poach for 3-5 minutes until cooked through.
- Transfer everything to a large serving bowl.
- Sprinkle scallions, sesame seeds and extra chillies on top.2 large scallions, 1 tbsp sesame seeds, dried chillies
- Optionally, heat 2 tbsp oil and pour over the garnish for extra fragrance.
12 comments
I had never tried Sichuan Boiled Fish before, and I was pleasantly surprised! The broth is rich and aromatic, and the numbing effect from the Sichuan peppercorns is such a unique experience.
Boiled fish did not sound appealing butnit is amazing. Fall apart fish with a lovely heat.
I really enjoyed this dish, but wow—it is SPICY.
The fish was beautifully soft and delicate, and the broth was packed with flavour. I recommend having it with lots of rice to help balance the heat.
I absolutely loved this dish! The fish was incredibly tender, and the broth had the perfect balance of heat and numbing spice from the Sichuan peppercorns. It’s spicy but not overwhelming, and the depth of flavour is amazing.
I loved how easy it was to prepare, yet it tasted like something from a high-end Chinese restaurant. If you love Sichuan cuisine, this is a must-try.
This was my first time trying Sichuan Boiled Fish, and I was blown away by how complex and rich the broth was.
This is the ultimate comfort food if you love bold, spicy flavours. The broth is fragrant and warming, and the fish melts in your mouth.
Will definitely be making this again, especially on cold nights.
The Sichuan peppercorns give it a unique numbing effect that I wasn’t used to at first, but it grew on me.
This dish is an absolute flavour bomb! The combination of spicy, savoury, and numbing sensations is addictive, and the fish is so tender.
I think I might use slightly fewer chillies next time, but overall, it was fantastic