Spicy boiled fish recipes

How to Make Spicy Boiled Fish: A Step-by-Step Guide

Spicy boiled fish (麻辣水煮鱼) is a Sichuan delicacy loved for its tender fish, fiery broth, and aromatic spices. Here’s a simplified recipe to recreate this restaurant favorite at home.

Ingredients:

- 500g white fish fillets (like cod or tilapia), sliced

- 2 tbsp cornstarch

- 200ml cooking oil

- 4-6 dried chilies, 1 tbsp Sichuan peppercorns

- 3 garlic cloves, 2 ginger slices, 2 green onions

- 2 tbsp fermented broad bean paste (doubanjiang)

- 1 cup chicken broth

- Salt, soy sauce, white pepper to taste

Steps:

1. Prepare the fish: Marinate fish slices with 1 tsp salt, white pepper, and cornstarch for 15 minutes.

2. Make the broth: Heat oil in a wok. Stir-fry dried chilies, peppercorns, garlic, ginger, and doubanjiang until fragrant. Add broth, bring to a boil, then simmer for 5 minutes. Season with soy sauce and salt.

3. Cook the fish: Gently slide fish slices into the broth. Cook for 2-3 minutes until opaque.

4. Serve: Transfer fish to a deep bowl. Top with remaining broth, chili oil, and green onions. For extra heat, drizzle with hot chili oil.

Tip: Use fresh fish for tenderness, and adjust spice levels by controlling the amount of chilies and peppercorns. Enjoy this fiery, flavorful dish with steamed rice!