Spicy fish fillets

How to Make Spicy Fish Fillets: A Complete Guide

Spicy fish fillets, a beloved Sichuan dish, tantalize taste buds with tender fish, numbing Sichuan peppercorns, and bold chili flavors. Here’s a simple yet authentic recipe to recreate this restaurant favorite at home.

Ingredients: 500g white fish fillets (like cod or tilapia), 2 tbsp cornstarch, 3 tbsp vegetable oil, 4-6 dried chilies (sliced), 1 tbsp Sichuan peppercorns, 3 garlic cloves (minced), 1 tbsp ginger (grated), 2 tbsp doubanjiang (broad bean paste), 1 tbsp light soy sauce, 1 tsp sugar, 1 cup water, and chopped green onions for garnish.

Steps:

1. Prep the fish: Rinse fillets, pat dry, and cut into 2-inch pieces. Marinate with 1 tbsp soy sauce, 1 tsp ginger, and cornstarch for 15 minutes.

2. Stir-fry aromatics: Heat oil in a wok over medium-high heat. Sauté dried chilies and Sichuan peppercorns until fragrant (30 seconds). Add garlic, ginger, and doubanjiang; stir-fry until oil turns red.

3. Cook the fish: Push aromatics to one side, add fish pieces, and sear for 2 minutes per side until golden. Pour in water, soy sauce, and sugar; simmer for 5 minutes until fish is cooked through.

4. Serve: Garnish with green onions. Enjoy with steamed rice for a satisfying meal.

Adjust spice levels by reducing chilies or add vegetables like bamboo shoots for extra crunch. This dish balances heat, aroma, and tenderness, making it a crowd-pleaser!