Sichuan Boiled Fish (水煮鱼) – China Sichuan Food

white fish fillets

🥗Healthier: tofu

💰Cheaper: frozen fish

Tofu is a plant-based alternative while frozen fish can be more economical.

Sichuan peppercorns

🥗Healthier: black pepper

💰Cheaper: red pepper flakes

Black pepper provides a different flavor while red pepper flakes are more accessible.

Prepare fish by cutting the fillet into thin slices and marinating with cooking wine, egg white, oyster sauce, and ground white pepper. Set aside for 30 minutes. Then add cornstarch and mix well.

Fry the dried chili peppers and Sichuan peppercorn in a wok over low heat until aromatic, then chop roughly and set aside.

In the same wok, add cooking oil and fry the doubanjiang over low heat until the oil turns red. Add garlic, ginger, and green onions, frying until aromatic. Then add dou-chi, Sichuan peppercorn, and half of the toasted chili peppers, cooking for another half minute.

Add around 4 cups of water to the wok and let the base simmer for 10 minutes over low heat.

Blanch bean sprouts in another pot for 1 minute and place them in the bottom of a serving bowl. Cook the marinated fish slices in the simmering broth for 3 minutes, then transfer to the serving bowl.

Pour the soup base over the fish in the serving bowl, using a filter to remove doubanjiang flakes if desired.

Top with remaining chili pepper flakes, Sichuan peppercorn, chopped garlic, and chopped green onion. Pour around 2 tablespoons of hot oil on top. Serve hot!

Cooking Techniques

Equipment Needed

Spice Level:

Allergens