Sichuan Spicy Fish (Printable)
Tender fish fillets in a fragrant, spicy Sichuan broth with napa cabbage, mushrooms and bean sprouts.
# What You'll Need:
→ Fish and Marinade
01 - 1.1 pounds white fish fillets (such as tilapia or cod), cut into bite-sized pieces
02 - 1 egg white
03 - 1 tablespoon Shaoxing wine or dry sherry
04 - 1/2 teaspoon salt
05 - 1 tablespoon cornstarch
→ Broth and Aromatics
06 - 6 1/3 cups chicken stock or water
07 - 2 tablespoons vegetable oil, divided
08 - 3 cloves garlic, finely chopped
09 - 1 piece ginger (about 1 inch), sliced
10 - 2 to 3 scallions, cut into 2-inch pieces
11 - 2 tablespoons Sichuan peppercorns
12 - 10 to 15 dried red chilies, halved and seeds removed
13 - 2 tablespoons doubanjiang (Sichuan chili bean paste)
14 - 1 tablespoon light soy sauce
→ Vegetables
15 - 5.3 ounces napa cabbage, chopped
16 - 3.5 ounces bean sprouts
17 - 3.5 ounces enoki or shiitake mushrooms, trimmed
→ Garnish
18 - 2 tablespoons fresh cilantro, chopped
19 - 1 scallion, finely sliced
20 - 1 teaspoon toasted sesame seeds, optional
# How to Make It:
01 - In a mixing bowl, combine fish fillets with egg white, Shaoxing wine, salt, and cornstarch. Gently toss to coat each piece evenly and let marinate for 15 minutes.
02 - Heat 1 tablespoon vegetable oil in a large pot or wok over medium heat. Add garlic, ginger, and scallions; cook until fragrant, about 1 minute.
03 - Add Sichuan peppercorns and dried chilies to the pot. Sauté until aromatic, ensuring they do not burn.
04 - Stir in doubanjiang and cook for an additional minute to develop the red chili oil.
05 - Pour in chicken stock and soy sauce. Increase heat and bring to a rolling boil.
06 - Add napa cabbage, bean sprouts, and mushrooms. Simmer until vegetables are just tender, approximately 3 to 4 minutes.
07 - Carefully lower marinated fish pieces into the hot broth. Simmer gently until fish is opaque and cooked through, about 3 to 4 minutes.
08 - Use a slotted spoon to transfer the cooked fish, vegetables, and broth into a large serving bowl.
09 - Heat the remaining 1 tablespoon vegetable oil in a small pan until just smoking. Immediately and carefully drizzle the hot oil over the finished dish to sizzle aromatics.
10 - Top with fresh cilantro, finely sliced scallion, and toasted sesame seeds before serving.
# Expert Suggestions:
01 -
- If you’ve ever craved restaurant-level spice that wakes up every taste bud, this is a secret weapon dinner.
- Once you’ve learned how the broth mingles with tender fish, you’ll never settle for plain steamed fillets again.
02 -
- Never let the chilies or peppercorns burn—one batch scorched and turned the whole brew bitter in seconds.
- Marinating the fish longer than 15 minutes can make it too soft to handle, so keep an eye on the clock.
03 -
- Look for doubanjiang with whole beans for the richest flavor—cheap paste can taste flat and one-note.
- Swirl the hot oil over the cilantro and scallions at the last second for that restaurant-level visual (and scent) drama.