boiled live fish

How to Cook Boiled Live Fish: A Step-by-Step Guide

Boiled live fish, or "水煮活鱼," is a famous Sichuan dish celebrated for its tender fish, spicy broth, and vibrant flavors. Here’s a simple guide to recreate it at home.

Ingredients: 1 fresh live fish (like grass carp or tilapia, 1-1.5 kg), Sichuan peppercorns, dried chili peppers, garlic, ginger, scallions, bean sprouts, light soy sauce, cooking wine, starch, and cooking oil.

Steps:

1. Prepare the fish: Kill the humanely, descale, and gut it. Slice along both sides to get boneless fillets, then cut into 1-cm thick pieces. Marinate with 1 tsp soy sauce, 1 tbsp cooking wine, and 1 tsp starch for 15 minutes.

2. Make the broth: Heat 3 tbsp oil in a wok. Add dried chilies, Sichuan peppercorns, minced garlic, and ginger. Stir-fry until fragrant. Pour in 4 cups water, 2 tbsp soy sauce, and 1 tsp sugar. Bring to a boil, then simmer for 5 minutes.

3. Cook the fish: Add bean sprouts to the broth as a base. Gently place the fish pieces in, ensuring they are submerged. Cook for 3-4 minutes until the fish turns opaque and tender.

4. Finish and serve: Heat 2 tbsp oil until smoking, then pour over the fish and garnish with scallions. Serve hot with steamed rice to enjoy the spicy, succulent flavors.

This dish balances numbing spice with fresh fish taste, making it a favorite for spice lovers!