home-cooked fish recipe

How to Make Home-Style Boiled Fish: A Simple Guide

Home-style boiled fish, a beloved Sichuan dish, combines tender fish, spicy broth, and aromatic vegetables. Here’s a step-by-step guide to recreate it effortlessly.

Ingredients: 500g white fish fillets (like cod or tilapia), 2 tbsp cornstarch, 4 tbsp cooking oil, 6-8 dried chilies, 1 tbsp Sichuan peppercorns, 3 garlic cloves, 1 ginger slice, 2 green onions, 2 tbsp light soy sauce, 1 tsp salt, 1 tsp sugar, and 1 cup water or stock.

Steps:

1. Prepare the fish: Rinse fillets, pat dry, and slice into 1cm thick pieces. Marinate with 1 tbsp soy sauce, salt, and cornstarch for 15 minutes.

2. Make the broth: Heat oil in a wok. Stir-fry dried chilies and Sichuan peppercorns until fragrant. Add minced garlic, ginger, and white parts of green onions. Pour in water/stock, then add soy sauce, sugar, and salt. Simmer for 5 minutes.

3. Cook the fish: Gently slide marinated fish into the broth. Cook over medium heat for 3–4 minutes until opaque. Avoid overcooking to keep it tender.

4. Finish and serve: Transfer fish to a deep bowl. Top with remaining green onions and a tablespoon of hot oil (pour over chilies for extra aroma). Serve hot with steamed rice.

Tips: For extra flavor, add tofu or bean sprouts. Adjust spice levels by controlling the number of chilies. Enjoy this restaurant-quality dish at home!