Sichuan Boiled Fish in Chili Broth

Be the first to rate

(No Ratings Yet)

Loading...

Sichuan Boiled Fish in Chili Broth is a hallmark Sichuan dish where tender, velveted fish fillets are gently poached in a fiery, numbing broth built on toasted chilies, Sichuan peppercorns, and aged fermented bean paste. The contrast between the silky fish and the blazing chili oil poured over the top at the table makes every bite an electrifying balance of heat, fragrance, and clean seafood sweetness.

Nutrition Facts

Per serving (estimated)

• 585 kcalCalories
• 36 gFat
• 5 gSaturated Fat
• 18 gCarbs
• 4 gFiber
• 4 gSugar
• 48 gProtein
• 1120 mgSodium
• 980 mgPotassium
• 160 mgCalcium
• 5 mgIron
• 38 mgVitamin C
• 210 mcgVitamin A

Ingredients

For the fish and marinade

• 1.5 lb skinless firm white fish fillets (such as catfish, sea bass, or tilapia), sliced 1/4 inch thick against the grain
• 1 large egg white
• 2 tablespoons Shaoxing wine
• 1 tablespoon cornstarch
• 1 teaspoon fine salt
• 1 tablespoon cold water

For the broth and base

• 3 tablespoons neutral oil
• 3 tablespoons doubanjiang (fermented broad bean paste)
• 1 tablespoon fermented black beans, rinsed and chopped
• 6 garlic cloves, smashed
• 1 inch fresh ginger, sliced
• 4 cups low-sodium chicken stock
• 2 tablespoons Shaoxing wine
• 1 tablespoon light soy sauce
• 1 teaspoon sugar
• 12 oz fresh soybean sprouts, rinsed

For the chili oil topping

• 2/3 cup neutral oil (such as canola or grapeseed)
• 1/3 cup dried Sichuan red chilies, snipped into 1-inch pieces
• 2 tablespoons Sichuan peppercorns
• 6 garlic cloves, finely minced
• 1 inch ginger, finely minced
• 3 scallions, thinly sliced (whites and greens separated)
• 2 tablespoons toasted sesame seeds

Directions

1. In a wide bowl, combine the fish slices with egg white, Shaoxing wine, cornstarch, salt, and cold water. Stir in one direction until the fish feels silky and coated, then marinate 15 minutes while you prepare everything else.
2. Bring a pot of water to a boil and blanch the bean sprouts for 2 minutes until just tender. Drain and spread in a large, deep serving platter; set aside.
3. Heat 3 tablespoons oil in a wok or wide pot over medium heat. Add doubanjiang, fermented black beans, smashed garlic, ginger, and scallion whites; stir-fry 2 minutes until deeply red and fragrant. Pour in the chicken stock, Shaoxing wine, soy sauce, and sugar, and bring to a rolling boil; simmer 5 minutes to develop flavor.
4. Slide the marinated fish slices into the boiling broth one at a time, avoiding overlap. Cook gently for 2 to 3 minutes, just until the flesh turns opaque and flakes with a push; do not stir vigorously. Carefully ladle the fish and broth over the bean sprouts in the serving platter.
5. For the topping, heat the 2/3 cup oil in a small saucepan over medium heat until shimmering. Add the dried chilies and Sichuan peppercorns and fry 30 to 45 seconds until the chilies darken to a deep brick red and the oil smells intensely aromatic; immediately pour the hot oil through a fine mesh strainer over the fish, then sprinkle the toasted chilies and peppercorns on top.
6. Scatter the minced garlic, ginger, scallion greens, and toasted sesame seeds evenly over the fish. Reheat the strained oil if needed and give one final sizzling pour over the aromatics so they sizzle and release their fragrance. Serve immediately in the deep platter with steamed rice.

Cook’s Notes

• Pat the fish slices very dry before marinating so the cornstarch slurry clings properly and creates that signature velvety texture.
• Fry the dried chilies and peppercorns just until fragrant and remove from heat immediately; they scorch in seconds and turn bitter if overcooked.
• For an extra-numbing finish, reserve 1 teaspoon of raw toasted Sichuan peppercorns to grind fresh over each serving just before eating.
• A wide, shallow serving platter keeps the fish submerged in broth while letting the chili oil pool beautifully on top for visual drama.
• Leftover broth strained of solids makes an outstanding base for noodles the next day; just add fresh vegetables and a splash of vinegar.

You might also like

Asian

Peking Duck

Asian

Chinese Drunken Chicken (Wine-Poached Chicken)

Asian

Xiao Long Bao Soup Dumplings

Asian

Sheng Jian Bao Pan-Fried Pork Buns