Sichuan Boiled Fish recipe - ingredients, nutrition and when to eat it
Sichuan boiled fish is a Chinese dish of white fish and bean sprouts cooked in a numbing, chili-oil broth.
Sichuan boiled fish is a Chinese dish of white fish and bean sprouts cooked in a numbing, chili-oil broth. Fragrant Sichuan peppercorns and the sharp heat of chili give it a bold kick, making it a great choice for lunch or dinner when you’re craving a spicy soup.
Chinese · 35 minutes to cook
Tips: Use less chili oil to tone down both the heat and richness.
Tips: Add the fish once the broth is at a rolling boil, and avoid stirring it often as it cooks so the pieces stay intact.
Tips: Add the Sichuan peppercorns at the end to preserve their fragrant, numbing aroma.
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Ingredients (1 serving)
- Cod — 150 g
- Mung bean sprouts — 100 g
- Chili oil — 2 Tbsp
- Chicken stock — 250 ml
- Doubanjiang — 1 Tbsp
- Sichuan peppercorns — 1 tsp
- Ground Sichuan pepper — 0.3 tsp
- Dried chili peppers — 2 pc
- Garlic — 2 pc
- Ginger — 5 g
- Green onion — 0.3 pc
- Soy sauce — 1 tsp
- Cooking oil — 1 Tbsp
- Salt — 0.3 tsp
- Water — 100 ml