Sichuan Boiled Fish
Tender fish slices in a spicy, numbing chili oil broth, topped with crispy dried chilies and Sichuan peppercorns. A classic Sichuan dish that's surprisingly simple to make at home.
- Total time
- 35 min
- Servings
- 2
- Calories
- 650
- Protein
- 35g
Ingredients
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Open the appInstructions
Step 1
Slice the 1 lb fish fillets into 1/4-inch thick pieces. In a bowl, toss with 2 tbsp cornstarch, 1/2 tsp salt, and 1/4 tsp white pepper until coated. Set aside.
Step 2
Blanch the 2 cups bean sprouts in boiling water for 1 minute, then drain and divide between two serving bowls.
Step 3
In a pot, bring 2 cups chicken broth to a simmer. Add the fish slices one by one, cooking for 2-3 minutes until they turn opaque and just cooked through. Gently transfer fish and broth over the bean sprouts.
Step 4
Top the fish with 3 sliced scallions (white and green parts), 10 dried red chilies (halved), and 1 tbsp Sichuan peppercorns.
Step 5
Heat 1 cup vegetable oil in a small saucepan until shimmering, about 2 minutes. Carefully pour the hot oil over the chilies and peppercorns to sizzle and release their aroma. Serve immediately.
Step 6
Optional: add a pinch of ground cumin or paprika to the oil for extra depth.
Step 7
Let the dish rest for 1 minute before serving to let the flavors meld.
Tools you’ll need
- Large pot
- Small saucepan
- Mixing bowl
- Slotted spoon
- Serving bowls
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