Winter nights call for bold heat. This Sichuan spicy fish will warm your soul. It is vibrant and full of flavor. You can master this classic at home easily. It delivers a restaurant-quality experience in your kitchen.
Why You’ll Love This Recipe
This dish brings exciting flavors to your table. It uses simple white fish for a big impact. The heat is balanced by tender, silky textures. It is a fantastic comfort food choice. You will love the unique numbing sensation. It is surprisingly fast for a busy weeknight.
The Easy Process
The process is quick and efficient. You start by marinating the fish for texture. Then you create a fragrant, spicy base. The fish poaches quickly in the broth. A final splash of hot oil creates magic. This step releases incredible aromatics instantly.
Simple Ingredients
- 600g firm white fish fillets (tilapia or catfish), thinly sliced
- 1 teaspoon salt
- 1 tablespoon Shaoxing rice wine
- 1 tablespoon cornstarch
- 1 egg white
- 2 cups soybean sprouts
- 100g celery, cut into 2-inch segments
- 3 tablespoons Sichuan broad bean paste (Pixian Doubanjiang)
- 4 cloves garlic, minced
- 1 inch ginger, sliced
- 20g dried red chili peppers, cut into sections
- 1 tablespoon Sichuan peppercorns
- 3 cups chicken stock
- 1/2 cup vegetable oil
- 2 sprigs fresh cilantro, chopped
Step-by-Step Directions
- Marinate the fish slices with salt, Shaoxing wine, cornstarch, and egg white for 20 minutes.
- Blanch the soybean sprouts and celery in boiling water for 2 minutes, drain, and place in a large serving bowl.
- Heat 2 tablespoons of oil in a wok; add ginger, half of the garlic, and the bean paste, frying until oil turns red.
- Pour in the stock or water and bring to a rolling boil over high heat.
- Carefully add the fish slices one by one to the broth, poaching for 2 to 3 minutes until just opaque.
- Pour the fish and broth over the blanched vegetables in the serving bowl.
- Top the fish with the remaining garlic, dried chilies, and Sichuan peppercorns.
- Heat the remaining oil in a small pan until smoking, then immediately pour it over the spices to release aromatics.
- Garnish with fresh cilantro and serve immediately.
Best Ways to Enjoy
Serve this in a large shared bowl. It looks stunning on any table. Pair it with fluffy white rice. The rice soaks up the spicy broth. This is perfect for a cozy winter gathering. Add a simple cucumber salad on the side.
How to Store Leftovers
Store leftovers in an airtight container. Keep it in the fridge for two days. Reheat it gently on the stove. Avoid the microwave to keep fish tender. This dish is best enjoyed fresh for texture. Do not freeze this cooked fish dish.
Tips for Best Results
- Don’t skip the cornstarch in the marinade.
- Avoid overcooking the fish slices to keep them silky.
- Substitute tilapia with cod if you prefer.
- Slice your ginger very thinly for better flavor.
- Heat the oil until it just starts smoking.
- Use high-quality Sichuan peppercorns for the best numbing effect.
Easy Swaps
- Add bok choy for extra winter greens.
- Use firm tofu for a vegetarian-friendly base.
- Swap chicken stock for vegetable broth if needed.
- Try shrimp instead of fish for a different texture.
Common Questions
Can I make this ahead?
You can prepare the broth ahead of time. However, poach the fish right before serving. This ensures the fish stays perfectly tender and fresh.
Is it very spicy?
This dish has a bold, spicy kick. You can reduce the dried chilies for less heat. The Sichuan peppercorns provide a unique numbing sensation. Adjust the spices to your personal preference.
I hope you love this bold winter dish. It is a favorite in my home. Let me know how yours turns out!
— Emily
Ingredients
Method
- Marinate the fish slices with salt, Shaoxing wine, cornstarch, and egg white for 20 minutes.
- Blanch the soybean sprouts and celery in boiling water for 2 minutes, drain, and place in a large serving bowl.
- Heat 2 tablespoons of oil in a wok; add ginger, half of the garlic, and the bean paste, frying until oil turns red.
- Pour in the stock or water and bring to a rolling boil over high heat.
- Carefully add the fish slices one by one to the broth, poaching for 2 to 3 minutes until just opaque.
- Pour the fish and broth over the blanched vegetables in the serving bowl.
- Top the fish with the remaining garlic, dried chilies, and Sichuan peppercorns.
- Heat the remaining oil in a small pan until smoking, then immediately pour it over the spices to release aromatics.
- Garnish with fresh cilantro and serve immediately.
