Spicy Sichuan Boiled Fish with Bean Sprouts and Chili Oil

Name: Spicy Sichuan Boiled Fish with Bean Sprouts and Chili Oil
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 4
Cuisine: Main Course
Ingredients: 500g white fish fillets; 1 tablespoon Shaoxing wine; 1 tablespoon soy sauce; Salt; 1 teaspoon cornstarch; 4 cups chicken stock; 2 tablespoons Sichuan peppercorns; 5 dried red chilies; 4 slices ginger; 3 cloves garlic; 1 tablespoon light soy sauce; 1 teaspoon sugar; 1/2 cup vegetable oil; 3 tablespoons chili flakes; 1 teaspoon Sichuan peppercorns; 1 clove garlic; 200g bean sprouts; 2 spring onions

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

500g white fish fillets

cut into bite-sized pieces

1 tablespoon Shaoxing wine

1 tablespoon soy sauce

Salt

a pinch

1 teaspoon cornstarch

For the Broth

4 cups chicken stock

2 tablespoons Sichuan peppercorns

lightly crushed

5 dried red chilies

4 slices ginger

3 cloves garlic

minced

1 tablespoon light soy sauce

1 teaspoon sugar

For the Chili Oil

1/2 cup vegetable oil

3 tablespoons chili flakes

1 teaspoon Sichuan peppercorns

1 clove garlic

minced

For the Vegetables

200g bean sprouts

washed

2 spring onions

finely chopped

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