Sichuan Boiled Fish in Chili Broth
Tender white fish poached in a fiery Sichuan broth infused with chili oil, Sichuan peppercorns, and aromatics. The numbing-spicy broth cooks everything in one pot in under 30 minutes.
- Total time
- 25 min
- Servings
- 4
- Calories
- 285
- Protein
- 32g
Ingredients
- 1.5 lb white fish fillets (cod, halibut, or sea bass), skin removed
- 4 cups chicken or seafood stock
- 3 tbsp chili oil (or neutral oil infused with dried chilies)
- 1.5 tsp Sichuan peppercorns, crushed
- 4 clove garlic cloves, minced
- 1 tbsp ginger, thinly sliced
- 2 tbsp soy sauce
Instructions
- 1
Heat chili oil in a large pot over medium heat until fragrant, ~60 seconds.
- 2
Add garlic and ginger; stir until fragrant, about 30 seconds. Do not brown.
- 3
Pour in stock and soy sauce. Add crushed Sichuan peppercorns and stir to combine.
- 4
Bring to a boil over medium-high heat, then reduce to a gentle simmer.
- 5
Cut fish fillets into 2-inch pieces. Pat dry with paper towels.
- 6
Slide fish pieces into simmering broth. Cook until flesh is opaque and flakes easily, 4–6 minutes.
- 7
Taste and adjust salt or soy sauce as needed. Ladle into bowls and serve hot.
Tools you’ll need
- large pot (5-6 quart)
- wooden spoon or ladle
- paper towels
- sharp knife
- measuring spoons
- measuring cups
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