Sichuan Boiled Fish

Sichuan Boiled Fish is a spicy, aromatic dish featuring tender white fish fillets poached in a fiery broth infused with dried chillies, garlic, and Sichuan peppercorns. The combination of numbing spice and savoury depth makes it a flavour-packed experience, perfect for those who love bold, warming dishes. Served with rice or noodles, this Sichuan classic is both comforting and exciting.

Prep Time 20

Cook Time 30

Total Time 50

Servings Portions

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.

Notes

Serve hot with steamed rice, noodles, or a side of stir-fried greens.

Enjoy the bold, spicy flavours with a refreshing drink to balance the heat!

Nutrition