Spicy Sichuan Boiled Fish with Bean Sprouts and Chili Oil
A fiery and flavorful Chinese main dish
Dive into the intense flavors of Sichuan cuisine with this spicy, aromatic fish dish, complemented by fresh bean sprouts and a rich chili oil.
- 1 h 30 min
- 4
- Intermediate
Ingredients
For the Fish Marinade
For the Broth
For the Chili Oil
For the Vegetables
Preparation
Marinating the Fish
Combine marinade
In a bowl, combine fish fillets with Shaoxing wine, soy sauce, and salt.
Coat the fish
Add cornstarch and gently mix to coat each piece.
Chill
Let it marinate in the fridge for 20 minutes.
Preparing the Broth
Simmer stock
In a pot, bring chicken stock to a simmer.
Add spices
Add Sichuan peppercorns, dried chilies, ginger, and garlic.
Adjust chilies according to spice preference to avoid overpowering heat.
Season broth
Stir in soy sauce and sugar, and let simmer for 15 minutes.
Toast the Sichuan peppercorns slightly for enhanced aroma.
Cooking Process
Simmering the Broth
Allow the spices to infuse the broth for optimal flavor.
Cooking the Fish
Gently poach fish pieces in the simmering broth until cooked through.
Preparing the Chili Oil
Heat vegetable oil and carefully pour over chili flakes, garlic, and peppercorns for a fragrant oil.
Plating & Serving
Spicy Sichuan Boiled Fish with Bean Sprouts and Chili Oil
Spicy Sichuan Boiled Fish with Bean Sprouts and Chili Oil
Plating & Serving
Arrange the cooked fish and bean sprouts in a deep serving bowl. Pour the hot broth over, and drizzle with the fragrant chili oil for a vibrant finish.