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.
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.
Servings 4 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
Calories: 223kcal | Carbohydrates: 17g | Protein: 31g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 67mg | Sodium: 1506mg | Potassium: 866mg | Fiber: 2g | Sugar: 8g | Vitamin A: 1201IU | Vitamin C: 165mg | Calcium: 72mg | Iron: 3mg
