Sichuan Fish Soup
Aromatic, spicy broth loaded with tender fish and silky tofu, finished with numbing Sichuan peppercorns and fresh herbs. Ready in 30 minutes.
- Total time
- 30 min
- Servings
- 4
- Calories
- 215
- Protein
- 28g
Ingredients
- 2 tbsp neutral oil
- 2 tbsp ginger, sliced into thin matchsticks
- 4 clove garlic cloves, minced
- 2 tbsp chili bean paste (doubanjiang)
- 6 cup fish stock or water
- 1 lb firm white fish fillets (cod, halibut, or snapper)
- 8 oz silken tofu, cut into 1/2-inch cubes
- 2 tbsp soy sauce
- 1 set Sichuan peppercorns, fresh cilantro, and scallions (chopped), for garnish
Instructions
- 1
Heat oil in a large pot over medium-high. Add ginger and garlic; stir until fragrant, about 60 seconds.
- 2
Add chili bean paste and stir constantly for 30 seconds to bloom the spice.
- 3
Pour in stock. Bring to a boil, then reduce heat to maintain a gentle simmer.
- 4
Cut fish into bite-sized pieces. Add to the simmering broth and cook until just opaque, about 4 minutes.
- 5
Add tofu cubes and soy sauce. Simmer 2 minutes more until tofu is heated through.
- 6
Pour into bowls. Garnish with crushed Sichuan peppercorns, cilantro, and scallions. Serve hot.
Tools you’ll need
- large pot (4-quart or larger)
- wooden spoon
- knife and cutting board
- bowls for serving
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