Spicy Sichuan Boiled Fish with Bean Sprouts and Chili Oil
Dive into the intense flavors of Sichuan cuisine with this spicy, aromatic fish dish, complemented by fresh bean sprouts and a rich chili oil.
Preparation
Get these tasks done before you start cooking.
Marinating the Fish
- 1
Combine marinade
In a bowl, combine fish fillets with Shaoxing wine, soy sauce, and salt.
- 2
Coat the fish
Add cornstarch and gently mix to coat each piece.
- 3
Chill
Let it marinate in the fridge for 20 minutes.
Preparing the Broth
- 1
Simmer stock
In a pot, bring chicken stock to a simmer.
- 2
Add spices
Add Sichuan peppercorns, dried chilies, ginger, and garlic.
Tip: Adjust chilies according to spice preference to avoid overpowering heat.
- 3
Season broth
Stir in soy sauce and sugar, and let simmer for 15 minutes.
Tip: Toast the Sichuan peppercorns slightly for enhanced aroma.
How to Make Spicy Sichuan Boiled Fish with Bean Sprouts and Chili Oil
Total time: 2 h · Yields 4 servings
- 1
Simmering the Broth
Allow the spices to infuse the broth for optimal flavor.
- 2
Cooking the Fish
Gently poach fish pieces in the simmering broth until cooked through.
- 3
Preparing the Chili Oil
Heat vegetable oil and carefully pour over chili flakes, garlic, and peppercorns for a fragrant oil.
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