boiled fish slices

How to Cook Boiled Fish Fillet: A Complete Guide

Boiled fish fillet, a beloved Sichuan dish, is famous for its tender fish, spicy broth, and aromatic flavors. Here’s a step-by-step guide to making it at home.

Ingredients: 500g white fish fillets (like cod or tilapia), 2 tbsp cornstarch, 200ml cooking oil, 6-8 dried chilies, 1 tbsp Sichuan peppercorns, 3 garlic cloves, 1 ginger slice, 2 tbsp doubanjiang (broad bean paste), 1 cup chicken broth, 2 tbsp light soy sauce, 1 tsp sugar, and chopped scallions/cilantro for garnish.

Steps:

1. Prepare the fish: Cut fillets into 1cm thick slices, marinate with 1 tbsp soy sauce, 1/2 tsp salt, and cornstarch for 15 minutes.

2. Make the broth: Heat oil in a wok over medium-low heat. Sauté garlic, ginger, and dried chilies until fragrant. Add doubanjiang, stir-fry until red oil forms. Pour in broth, soy sauce, sugar, and bring to a simmer.

3. Cook the fish: Gently slide fish slices into the broth. Cook for 2-3 minutes until opaque. Avoid overcooking to keep the flesh tender.

4. Finish and serve: Transfer fish to a deep bowl. Pour the hot broth over it. Garnish with scallions, cilantro, and a sprinkle of Sichuan peppercorns. Serve hot with steamed rice.

Tips: Use fresh, boneless fish for best texture. Adjust chili levels to taste. For extra richness, add a splash of sesame oil before serving. Enjoy this restaurant-quality dish at home!