I absolutely adore this recipe because it perfectly balances the fiery kick from the Sichuan peppercorns and chilies with the soothing, tender fish, creating a flavor explosion in every bite. Plus, cooking it always feels like a mini adventure in the kitchen, bringing a touch of authentic Chinese cuisine right to my table.
The method of instilling flavor that I love most is marinating, and one of my all-time favorite marinated dishes is Sichuan Boiled Fish. It’s not actually boiled in the way you might think but rather poached in a fragrant oil bath that’s full of the bold flavors that I just can’t get enough of.
By combining the seemingly innocuous ingredients of Sichuan peppercorns, dried red chilies, and the fermented broad bean paste known as doubanjiang, you can create a commanding topping for absolutely any number of proteins.
Ingredients
Fillets of White Fish: Protein source that is lean, and with a flavor that is mild and a texture that is tender.
Sichuan peppercorn: Unique citrusy flavor, numbing spiciness, antioxidants.
Doubanjiang: Intense umami, fermented richness, adds spicy depth.
Shaoxing wine: Fragrant, intensifies flavor, brings umami to dishes.
Red Chilies, Dried: Add heat and color; boost metabolism; rich in capsaicin.
Garlic: It has a strong smell and taste, elevates any dish, and has cardiovascular properties that make it good for your heart.
Taste: Warm, spicy.
Ingredients: Aids digestion, anti-inflammatory properties.
Sprouts from beans: A crisp, low-calorie, texture-rich food abundant in vitamins and minerals.
Ingredient Quantities
- 1 lb (450g) white fish fillets (like tilapia or bass), sliced
- 1 tablespoon Shaoxing wine
- 1 teaspoon salt
- 1 tablespoon cornstarch
- 2 tablespoons vegetable oil
- 2 tablespoons Sichuan peppercorns
- 5-10 dried red chilies, chopped
- 1 tablespoon doubanjiang (fermented broad bean paste)
- 1 piece (1-inch) ginger, sliced
- 2 cloves garlic, sliced
- 4 cups chicken or fish stock
- 2-3 green onions, cut into 2-inch pieces
- 1/2 package bean sprouts
- 1 teaspoon soy sauce
- 1 teaspoon sugar
- 1 bunch cilantro, roughly chopped
Instructions
1. In a bowl, combine the fish slices with the Shaoxing wine, salt, and cornstarch. Allow the mixture to marinate for 10-15 minutes before proceeding.
2. In a large pot, over medium heat, heat 1 tablespoon of vegetable oil, and then add the whole Sichuan peppercorns and chopped dried red chilies. Stir-fry for 1-2 minutes until very fragrant, taking care not to let them burn.
3. Place the doubanjiang, sliced ginger, and garlic into the pot and now you’re going to do a thing called “stir-frying.” I recommend having the pot at a medium heat for this part and using a spatula to keep the ingredients moving around the pot, as they will cook more evenly and be less prone to burning. Stir-fry for about 1 to 2 minutes.
4. Into the pot, pour chicken or fish stock and bring it to a boil. Add soy sauce and sugar, stirring to combine.
5. Include the green onions and bean sprouts in the pot, cooking for 2-3 minutes until the vegetables are a bit soft.
6. Place the fish slices, which have been marinated, into the pot. Stir gently and make sure the fish is in a single layer. You don’t want the fish to cook in clumps. Put the lid on and set a timer for 3 minutes. Check to see if the fish is done. If it’s not, put the lid back on and set the timer for another minute.
7. In a small skillet, heat the leftover 1 tablespoon of vegetable oil until very hot.
8. The serving bowl should have the cooked fish, vegetables, and broth transferred to it.
9. Hot oil is poured over the top of the dish to release the spices’ aroma.
10. Top with minced cilantro and serve right away with steamed rice.
Equipment Needed
1. Bowl
2. Large pot
3. Spatula
4. Small skillet
5. Timer
6. Serving bowl
7. Measuring spoons
8. Knife
9. Cutting board
FAQ
- What kind of fish should I use for Sichuan Boiled Fish?It’s optimal to use fish fillets like tilapia or bass that are white. Mild flavor and firm texture are two things that work nicely in this dish.
- How spicy is this recipe?The dish’s spiciness largely comes from the Sichuan peppercorns and dried red chilies, but you can control the heat by using fewer or more chilies. Alternatively, you can skip the red chilies altogether and still end up with a flavorful dish.
- Can I use a different type of oil?Although vegetable oil is the recommended choice for a neutral taste, other oils with a similar flavor profile could be used, such as canola or peanut oil.
- Is it necessary to use Shaoxing wine?The flavor is made more profound with Shaoxing wine, but if you lack that ingredient, you can use dry sherry or omit it altogether.
- What is doubanjiang, and where can I find it?A paste made from fermented broad beans, doubanjiang is an essential component for creating the genuine flavors of Sichuan cuisine. You can find it at Asian grocery stores or online.
- What side dishes pair well with Sichuan Boiled Fish?Rice that has been steamed is a classic partner, but you can also give it a duet with stir-fried vegetables or a cooling cucumber salad.
- How can I reduce the numbing sensation from Sichuan peppercorns?If this is your first experience with Sichuan cooking, you should be using fewer peppercorns and ramping up the amount to your preferred level. Another way to enjoy this dish and lessen the linguistic intensity peppercorns can have in English is to lightly toast them beforehand.
Substitutions and Variations
Fillets of white fish: Use other kinds of firm white fish, like cod or haddock, in their place.
Substitutes for Shaoxing Wine: Use dry sherry or mirin (reduce the sugar if using mirin).
Sichuan peppercorns: For a different but interesting flavor, swap black peppercorns and a touch of ground coriander in for Sichuan peppercorns.
Doubanjiang: For a slightly different but still spicy flavor, substitute gochujang (Korean chili paste).
Bean sprouts: For a crunchy texture, replace with sliced Napa cabbage or snow peas.
Pro Tips
– Marinating the Fish: To enhance the texture and flavor of the fish, marinate it for a bit longer (around 20 minutes) if you have the time. This allows the cornstarch to coat the fish well, creating a smooth texture when cooked.
– Handling Sichuan Peppercorns: Before adding Sichuan peppercorns to the oil, lightly crush them using a mortar and pestle. This helps release their unique numbing aroma and flavor more effectively.
– Controlling Chili Heat: Adjust the number of dried red chilies according to your heat preference. You can remove some seeds to make the dish milder or add more chilies if you prefer it spicier.
– Bean Sprouts and Green Onions: For added crunch and freshness, add bean sprouts and green onions just before serving instead of simmering them for too long. This keeps their texture crisp.
– Oil Pouring Technique: When pouring hot oil over the finished dish, ensure the oil is almost smoking. This quick flash-cooking will bring out the aromas of the aromatics and spices, giving the dish an extra layer of flavor.
Sichuan Boiled Fish Recipe
My favorite Sichuan Boiled Fish Recipe
Equipment Needed:
1. Bowl
2. Large pot
3. Spatula
4. Small skillet
5. Timer
6. Serving bowl
7. Measuring spoons
8. Knife
9. Cutting board
Ingredients:
- 1 lb (450g) white fish fillets (like tilapia or bass), sliced
- 1 tablespoon Shaoxing wine
- 1 teaspoon salt
- 1 tablespoon cornstarch
- 2 tablespoons vegetable oil
- 2 tablespoons Sichuan peppercorns
- 5-10 dried red chilies, chopped
- 1 tablespoon doubanjiang (fermented broad bean paste)
- 1 piece (1-inch) ginger, sliced
- 2 cloves garlic, sliced
- 4 cups chicken or fish stock
- 2-3 green onions, cut into 2-inch pieces
- 1/2 package bean sprouts
- 1 teaspoon soy sauce
- 1 teaspoon sugar
- 1 bunch cilantro, roughly chopped
Instructions:
1. In a bowl, combine the fish slices with the Shaoxing wine, salt, and cornstarch. Allow the mixture to marinate for 10-15 minutes before proceeding.
2. In a large pot, over medium heat, heat 1 tablespoon of vegetable oil, and then add the whole Sichuan peppercorns and chopped dried red chilies. Stir-fry for 1-2 minutes until very fragrant, taking care not to let them burn.
3. Place the doubanjiang, sliced ginger, and garlic into the pot and now you’re going to do a thing called “stir-frying.” I recommend having the pot at a medium heat for this part and using a spatula to keep the ingredients moving around the pot, as they will cook more evenly and be less prone to burning. Stir-fry for about 1 to 2 minutes.
4. Into the pot, pour chicken or fish stock and bring it to a boil. Add soy sauce and sugar, stirring to combine.
5. Include the green onions and bean sprouts in the pot, cooking for 2-3 minutes until the vegetables are a bit soft.
6. Place the fish slices, which have been marinated, into the pot. Stir gently and make sure the fish is in a single layer. You don’t want the fish to cook in clumps. Put the lid on and set a timer for 3 minutes. Check to see if the fish is done. If it’s not, put the lid back on and set the timer for another minute.
7. In a small skillet, heat the leftover 1 tablespoon of vegetable oil until very hot.
8. The serving bowl should have the cooked fish, vegetables, and broth transferred to it.
9. Hot oil is poured over the top of the dish to release the spices’ aroma.
10. Top with minced cilantro and serve right away with steamed rice.
