spicy fish nuggets

How to Make Spicy Fish Cubes: A Comprehensive Guide

Spicy fish cubes, a beloved Sichuan dish, tantalize taste buds with its fiery, numbing, and savory flavors. Here’s a detailed guide to crafting this culinary delight at home.

Ingredients: 500g white fish (like cod or tilapia), cut into 2cm cubes; 2 tbsp cornstarch; 3 tbsp cooking oil; 4-6 dried chilies; 1 tbsp Sichuan peppercorns; 3 garlic cloves; 1 cm ginger; 2 tbsp doubanjiang (broad bean paste); 1 tbsp light soy sauce; 1 tsp sugar; 1 tbsp vinegar; Green onions for garnish.

Steps:

1. Marinate the fish: Rinse fish cubes, pat dry, and mix with 1 tbsp soy sauce, 1 tsp rice wine, and cornstarch. Let sit for 15 minutes.

2. Prepare aromatics: Chop garlic and ginger. Soak dried chilies in warm water for 5 minutes, then deseed and slice.

3. Stir-fry: Heat oil in a wok over medium flame. Add Sichuan peppercorns and dried chilies, stir-frying until fragrant. Remove half for garnish.

4. Cook the sauce: In the same wok, sauté garlic, ginger, and doubanjiang until oil turns red. Add 200ml water, 1 tbsp soy sauce, sugar, and vinegar. Simmer for 3 minutes.

5. Combine: Gently slide marinated fish into the sauce, simmer for 5 minutes until cooked. Avoid overcooking to keep fish tender.

6. Serve: Garnish with reserved chilies, peppercorns, and chopped green onions. Pair with steamed rice for a perfect meal.

Tips: For extra heat, add more dried chilies; for a milder version, reduce peppercorns. Fresh fish ensures the best texture—firm yet flaky. Enjoy this spicy, umami-rich dish that’s sure to impress!