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
- 1 lb white fish fillets
- 2 cups bean sprouts
- 10 whole dried red chilies
- 1 tbsp Sichuan peppercorns
- 3 whole scallions
- 1 cup vegetable oil
- 2 cups chicken broth
- 2 tbsp cornstarch
Instructions
- 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.
- 2
Blanch the 2 cups bean sprouts in boiling water for 1 minute, then drain and divide between two serving bowls.
- 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.
- 4
Top the fish with 3 sliced scallions (white and green parts), 10 dried red chilies (halved), and 1 tbsp Sichuan peppercorns.
- 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.
- 6
Optional: add a pinch of ground cumin or paprika to the oil for extra depth.
- 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
Cook smarter
Get matched recipes for what’s in your fridge
Custrd is a free iOS app that finds real recipes from the ingredients you already have. No more grocery-list aspirations.
