spicy boiled fish

How to Make Spicy Boiled Fish: A Complete Guide

Spicy Boiled Fish (水煮鱼) is a beloved Sichuan dish known for its tender fish, fiery broth, and numbing Sichuan peppercorn kick. Here’s a step-by-step guide to recreating restaurant-quality flavors at home.

Ingredients: 500g white fish fillets (like cod or tilapia), 200g bean sprouts, 2 tbsp cooking oil, 4 dried chilies, 1 tbsp Sichuan peppercorns, 3 garlic cloves, 1 ginger slice, 2 tbsp doubanjiang (broad bean paste), 1 tbsp light soy sauce, 1 tsp sugar, 1 egg white, 2 tbsp cornstarch, and chopped scallions/cilantro for garnish.

Steps:

1. Prep the fish: Cut fillets into 1cm thick slices. Marinate with egg white, 1 tbsp cornstarch, a pinch of salt, and 1 tsp light soy sauce for 15 minutes.

2. Blanch vegetables: Blanch bean sprouts in boiling water for 1 minute, then drain and line the bottom of a serving bowl.

3. Make the broth: Heat oil in a wok. Add dried chilies, Sichuan peppercorns, garlic, and ginger until fragrant. Stir in doubanjiang, cook for 30 seconds, then add 500ml water, soy sauce, and sugar. Bring to a boil.

4. Cook the fish: Gently slide marinated fish slices into the broth. Simmer for 2–3 minutes until opaque. Do not overcook.

5. Finish and serve: Pour the fish and broth over the bean sprouts. Garnish with scallions, cilantro, and a dash of Sichuan peppercorn powder for extra aroma. Serve hot with steamed rice.

Tips: For a richer flavor, use fish bones to make the broth. Adjust chili and peppercorn levels to suit your spice tolerance. Enjoy this numbing, spicy, and utterly satisfying dish!